How To make Szechwan White Cut Chicken with Spicy Peanut Sauce
1 1/2 lb Chicken breasts
1 Whole green onion, cut in h
1 Quarter-size slice of fresh
-ginger, crushed with a cle 1 T Dry sherry
1/2 t Each salt and sugar
2 c Water
1 c Shredded iceberg lettuce
-fresh cilantro -Peanut sauce - 1 1/2 T Creamy peanut butter
2 1/2 T Salad oil
2 T Each soy sauce and sugar
2 t White vinegar
1/2 t Sesame oil
1/2 t Ground red pepper
1 T Each minced green onion &
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.
How To make Szechwan White Cut Chicken with Spicy Peanut Sauce's Videos
Easy Spicy Kou Shui Ji (Sichuan Chicken Recipe) - 口水鸡
⬇️ Ingredients below ⬇️
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Kou shui ji literally translates as saliva chicken. Silky poached whole chicken drenched with pungent Szechuan pepper chilli oil and is balanced out with vinegar. With such a name to live up to, one sure can’t help but salivate at the sight of this dish.
#themeatmensg #simple #delicious #salivate #chillioil #Koushuiji
⬇️ Ingredients here ⬇️
1 chicken
4 slices of ginger
5 cloves garlic
2 sprigs spring onions
2 tbsp Hua Tiao wine
½ tbsp salt
Sauce:
6 tbsp chilli oil
2 tbsp oil
3 cloves of garlic
5 slices of ginger
2 tsp Szechuan peppercorns
1 tsp chilli powder
1 tsp 5 spice powder
2 tbsp black vinegar
2 tbsp light soy sauce
2 tbsp sesame oil
2 tbsp Hua Tiao wine
½ tsp sugar
2 tbsp peanut (toasted and chopped)
2 tbsp sesame seeds (toasted)
Sliced spring onions and coriander for garnish
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Authentic szechuan style kung pao chicken - outdoor stir fry
This is the classic kung pao chicken dish. It's got a lot deeper of a flavor, and much sweeter than what you'd normally find in chinese restaurants. The star of this dish is the chicken, with some supporting peanuts. There are no carrots, celery, or water chestnuts, or any of that filler you might find in other variations of this dish. This version in, my opinion, way tastier, and way more flavorful that what you'd find in most restaurants.
Marinade:
~1 - 1.5 lb of chicken
1-2 pinch of salt
a pinch of white pepper
a pinch of chicken boullion
1 tsp dark soy sauce
1 tsp cooking wine
1 egg white
1-2 tsp of cornstarch
Sauce:
1 tsp salt
2 tsp MSG
2 tsp chicken boullion
2 tbsp sugar
1 - 1.5 tbsp chinese black vinegar
1 tsp dark soy sauce
2 tbsp of cornstarch water
Ingredients:
5 cloves of diced garlic
similar amount of diced ginger
scallion whites from 2 scallions
1 tbsp szechuan peppercorn
handful of szechuan dried chilis
1/2 cup of peanuts
KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN | CHICKEN KUNG PAO
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.
#kungpaochicken #chickenkungpao #kungpaorecipe #chinesekungpaochicken #chinesechicken #kungpaochickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Unbelievable Peanut Butter Chicken !!!
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Peanut Butter Chicken Recipe
1 cup Jasmine White Rice
1 1/2 cup water to cook rice
2 fried rice packets
2 eggs
1/2 stick butter or more if you like to add to rice
2 whole chicken breasts sliced in bite size pieces
Spicy Szechuan Sauce
Chili Oil
Sweet Chili Sauce
Soy Sauce. Lite or regular.
1 tablespoon of Jiff
1 tablespoon of real organic honey
1 bunch of scallions/green onions cut for garnishing
—cook your rice according to directions on bag/box.
—scramble your two eggs and cook in frying pan.
—add cooked rice to skillet and add butter and friend rice seasoning. (you can dilute seasoning in a cup of water if you like for better distribution). Then fry rice.
—once fried, mix in scrambled egg bits.
— place chicken in a non stick pan and cook it. Once cooked add peanut butter then drizzle Szechuan sauce, oil, soy sauce and sweet chili sauce for flavor. Add as much as you like. Better to start of with a little and then taste.
—cover chicken and simmer about 15 minute. Add water if needed to keep chicken sauce pourable.
—plate fried rice. Pour chicken and sauce over fried rice. Garnish with green onions.
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1 Dollar Kung Pao Chicken | But Cheaper
You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.
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Ingredients Needed:
Full Recipe:
Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)
Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing
Chicken & Peanut Butter Stir Fry
Here we have delicious & super-simple dish, perfect for those winter evenings: Chicken & Peanut Butter Stir Fry.
Full recipe here:
Spicy Peanut Butter Stir Fry here:
Music: Mihai Popoviciu - Call Me (Original Mix).
Edit: Thomas Carroll