How To make Kung Pao Chicken Stir Fry
1 Whole chicken breast
skinned and boned 2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
:
divided 1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts
Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Kung Pao Chicken Stir Fry's Videos
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Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe
Ingredients for Kung Pao Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
For marination:
- Salt-1/2 tsp
- Pepper powder- 1/4 tsp
- Dark Soy Sauce- 1 tbsp
- Corn flour - 4 tsp
- Brown or white sugar- 1 tsp
- Sesame oil- 2 tsp
Vegetables:
- Green Zucchini- 125 gms cubed
- Red Bell Pepper- 125 gms cubed
- Roasted Peanuts - 1/4 cup
- Garlic, chopped -6 cloves (9-10 gms)
- Ginger, fine chopped - 1 tsp
- Red chillies - 8 (cut into 1/2 “ pieces)
- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp
Kung Pao Sauce:
- Low sodium Soy Sauce- 1 tbsp
- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
- Sugar- 1 tbsp
- Water -4 tbsp
- Cornstarch- 1 tsp
Other Ingredients:
- Oil- 2 tbsp
Preparation:
- Marinate chicken pieces for 30 mins.
- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
- Cut the boneless chicken thighs into cubes.
- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces
Process :
- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
- Remove and set aside for use later.
- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
- Mix and stir fry on high heat for 3 mins
- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.
- Serve hot with noodles or fried rice.
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Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food
One of the Top 10 Chinese Dishes Chosen by Travelers...Kung Pao Chicken. Master chef Chen Yichun shares tips on how to make this authentic chicken recipe with step by step instruction. Get the recipes:
#kungpaochicken #chickenrecipe #chinesefood
Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor!
Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns.
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The BEST Chinese Stir Fry: Kung Pao Chicken Recipe - Sichuan 宫保鸡丁
Here's a recipe for the BEST Sichuan Kung Pao Chicken Ever! 宫保鸡丁
INGREDIENTS:
Marinade
1 tablespoon dark soy sauce:
2 teaspoons Chinese rice wine or dry sherry
1 teaspoons cornstarch/water mixture
1 pound boneless, skinless, chicken breasts or thighs, cut into .5 to 1-inch cubes
Ingredients (for the stir-fry):
2 tablespoon vegetable oil
1 tsp Chinese rice wine
10 dried red chilies:
3 scallions, white and green parts separated, thinly sliced
5 garlic cloves sliced
1 teaspoon minced or grated fresh ginger
1/2 cup unsalted dry-roasted peanuts
1 Tbsp. Sichuan Peppercorns:
1 Tbsp. ginger
Sauce
1 tablespoon Chinese black vinegar:
1 teaspoon light soy sauce: Buy at any supermarket
1 teaspoon sesame oil:
2 teaspoons sugar
1 teaspoon cornstarch/water mixture
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Kung Pao Chicken Recipe
Homemade Chinese chicken in a savory and spicy sauce.
Ingredients
1 lb Chicken Breast
1 Tsp Soy Sauce
1 Tbsp Corn starch
1-2 Tbsp Soy sauce
1 Tbsp Hoisin sauce
2 Tsp Chili sauce
1/4 Tsp Sugar
1 Tsp minced Garlic
1 Tsp minced Ginger
1 Bell Pepper
Dry red chilies
1/4 Cup Peanuts
Audio: Water Lily - Youtube Audio library
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FTC: This video is not sponsored
Best Chinese Kung Pao Chicken Stir Fry ~ Spicy Chicken Stir Fry Recipe
Learn how to make the best authentic Chinese Kung Pao chicken stir fry. This spicy Chinese chicken stir fry recipe is so good with spiciness, sweetness and saltiness. The Szechuan peppercorns give this Kung Pao chicken stir fry a unique spicy taste. Hope you give this Chinese stir fry a try and....enjoy!
#kungpaochicken #chickenstirfry #chinesechicken #chineserecipe #spicychicken #chinesecooking #recipes #tesscooks4u
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BEST Chinese Kung Pao Chicken Stir Fry
INGREDIENTS:
1 pound cubed or sliced boneless chicken thighs
1 1/2 cup diced bell peppers
6 green onions - whites and greens separated
8-10 dried red chilies
4-5 large cloves minced garlic
2 tsp. minced or sliced ginger
1 tsp. Szechuan / Sichuan peppercorns
oil
Chicken Marinade:
Cubed chicken
1/2 tsp. dark soy sauce
1 tbsp. Shao Xing wine
sprinkle white pepper
1/4 tsp. baking soda
*Mix above ingredients and marinate for 15-30 minutes
Sauce:
1/2 cup chicken broth or water
1/2 tsp. dark soy sauce
2 tbsp. light soy sauce
1 tbsp. Shao Xing Wine
2 tbsp. black vinegar
2 tsp. sugar
1 tsp. sesame oil
1 tsp. cornstarch
*Mix above ingredients
In a pan or wok on high heat add in oil and marinated chicken.
Spread and let cook for 15 seconds before stirring.
Cook and stir for 3-4 minutes until done and remove from the wok.
Bring wok back up to a medium high heat. Add more oil, minced garlic, ginger and whites of garden onions. Cook and stir for 20 seconds and add in Szechuan peppercorns and dried chilies. Cook and stir for another 20-30 seconds.
Add in peanuts, cook and stir for 30 seconds and add in bell peppers.
Cook and stir for 2 minutes.
Add in chicken and juices. Cook and stir for one minute.
Pour in sauce. Cook and stir for 1-2 minutes until sauce thickens.
Add in green garden onions, stir to combine and you are ready to eat!
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
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I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Joyce Chen Bamboo Chopsticks
Fresh Garlic
Kikkoman Lite Soy Sauce
I use the Kadoya Pure Sesame Oil
SHAOXING Rice Cooking Wine
Koon Chun Black Vinegar
Pearl River Bridge is my favorite brand of dark soy sauce.
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Easy Kung Pao Chicken Stir Fry
Today we’re making Kung Pao Chicken, a spicy, sweet, salty Chinese stir-fry that’s best served over rice, that's also very easy to make. This is pretty much like any other stir-fry, except this has dried red chillies. The spice from red chillies isn't intense, and what it adds to the dish is a nice, roasty flavour.
EDIT: Not an authentic recipe. Kung Pao Chicken uses Shaoxing wine like many Chinese-style of cooking. As I do not use alcohol, this recipe uses none, but I still think it tastes good :D.
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Ingredients:
- 300g Chicken
- 30g Roasted Peanuts
- 6-8 Dried Chillies
- Soaked in hot water for 10 mins to rehydrate
- 1 inch Ginger, sliced
- 2 Cloves Garlic
- 1 Onion
- Chicken Marinade:
- 1 tbsp Light Soya Sauce
- 1 tsp White Pepper
- 1 tsp Cornstarch
- Premixed Kung Pao Sauce:
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1/2 tbsp Dark Soy Sauce
- 1/2 tsp Sugar
- 1 tsp Rice Vinegar
- 2 tbsps Water
- 1 tsp Cornstarch
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