Kung Pao Chicken - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Kung Pao Chicken (/showthread.php?tid=81070) |
Kung Pao Chicken - esgunn - 04-27-2009 Labs, You requested Marye share her recipe. I thought I would share ours - again, don't know how authentic it is, but we really like it.... * Exported from MasterCook * Kung Pao Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Main Dish Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce 2 Tsp. Cornstarch 1/2 cup chicken stock 2 tsp chili paste w/garlic 4 Tbsp soy sauce 2 Tbsp. Dry sherry 2 tsp red wine vinegar 2 tsp sugar 2 tsp Asian sesame oil Marinade: 1 Tbsp Dry Sherry 1 tsp soy sauce 1 Egg white 1 Tbsp cornstarch 1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cut into 1" cubes 3 Tbsp Peanut or vegetable oil 6 small dried red chili peppers -- (6 to 8) 1/2 cup peanuts, unsalted -- roasted 1 tsp ginger root -- peeled and chopped 2 green onion -- cut 1/2" thick To make the sauce: stir together the cornstarch and stock in a small bowl until the cornstarch dissolves. Add all the remaining sauce ingredients and stir well. Set aside. To make the marinade: combine the sherry, soy sauce, egg white and cornstarch in a large bowl and stir to dissolve the cornstarch. Add the chicken pieces, toss well to coat and marinate for about 10 minutes at room temperature. In a wok or frying pan over medium-high heat, warm 1 Tbsp of the peanut or vegetable oil, swirling to coat the bottom and sides of the pan. When the oil is hot, add the chilies and peanuts and stir and toss until the chilies are dark red and the peanuts are golden brown, about 2 minutes. Transfer to a bowl. Add another 1 Tbsp oil to the pan over medium-high heat, when oil is hot add half of the chicken and stir and toss every 15-20 seconds until golden brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat w/remaining chix. Return the peanuts, chilies and chicken to the pan, along w/ginger and green onions. Stir and toss for 1 minute. Quickly stir the reserved sauce and add to pan. Stir and toss over medium-high heat until sauce begins to thicken, 1-2 minutes. Serve immediately over cooked rice. Cuisine: "asian" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with steamed spinach for low carb Re: Kung Pao Chicken - esgunn - 04-27-2009 OH, forgot to mention, or note in the recipe. It calls for Chicken breasts but I always use chicken thighs. Unless I am in a hurry, will usually use chicken thighs in these types of recipes instead of chicken breasts. I always thought I preferred breasts - but when you have sauces or marinades the thighs just pick up the flavor a little better. Re: Kung Pao Chicken - labradors - 04-27-2009 Thanks, Erin. It will be interesting to compare and contrast this with Marye's recipe and to try each one. Re: Kung Pao Chicken - mjkcooking - 04-27-2009 Sorry Labs didn't see your request - I actually have two recipes and I will post them tonight when I get off work. Marye Re: Kung Pao Chicken - bjcotton - 04-27-2009 "a balanced diet is - one cookie for each hand!" Hey Marye, if we have two (or three or four) cookies per hand is it still a balanced diet? Re: Kung Pao Chicken - labradors - 04-27-2009 Okay. Thanks! Re: Kung Pao Chicken - mjkcooking - 04-28-2009 Here is the latest version from a Chinese Class last week Kung Pao Chicken for 6 Ingredients: Boneless skinless Chicken Thighs 1 .lb / cut into chunks(small 1") (remove excess fat from thighs) Dry Spicy Pepper .05. oz. (I used a Ground Aleppo pepper) Dried Pepper 1/2 tsp. (Hot Dried Small Mexican peppers) Green Onions/ 4 Tails only Garlic / Dice used 1 tbsp Ginger/ 4 Slices Seasame Oil (1 tbsp) Cashew Nut or Peanuts 4 tbsp. I used lots more - 1/2 can or more. Sauce: Vinegar / 2 tbsp Worchestershire Sauce / 4 tbsp Soy Sauce / 2 tbsp Sugar / 2 Tbsp Rice Wine (Dark) /2 tbsp Chicken Bouillon powder / 1 tsp. Potato Starch/ 1 tsp Red Pepper flakes - optional Marinade: Soy Sauce/1 tbsp Sugar/ 1 tsp Potato Starch/ 1 tbsp Chicken Bouillon Powder/ 1 tsp Salt / 1/2 tsp Egg White 1 Directions: Prepare chicken (removed fat and cut in 1 inch. chunks. Marinate chicken up to 24 hours. Drain excessive Marinade out of the chicken. (appx. 20 minutes - can stir mixture in colinder to help drain. Add 1 cup of oil into the heated pan. (You can add Sesame Oil (tbsp) to oil ) When oil is heated, add checken into the pan and stir until cooked. Remove the chicken to a plate lined with paper towels. Drain Oil from the pan. Clean Pan. Add 4 teaspoon of oil to pan and Add Spicy pepper, garlic, ginger, Dried pepper into Pan. Heat Pan to medium hot. Add Sauce to Pan and stir. When Sauce in pan becomes thick, add chicken back to the pan and stir Cook until chicken is heated thru and sauce thicken. Add Cashews/peanuts Before dishing up add green onion and stir fry. cook about 10 seconds Serve over Rice. * This Dish can be made with more heat - by adding more of the peppers to ones taste. Re: Kung Pao Chicken - mjkcooking - 04-28-2009 Yes, BJ, love those cookies! the more the better. Re: Kung Pao Chicken - labradors - 04-28-2009 Quote: Thanks! Wonder how well it would work to buzz some potato flakes in the food processor to make a substitute for the potato starch in the recipe. Have used potato WATER before, in some things, but never potato starch, as such. Re: Kung Pao Chicken - mjkcooking - 04-28-2009 This Recipe from Cooking Class - Very Tasty - Like the Veggies. Kung Pao Chicken - 4 T. Vegetable Oil 2-3 Chicken Breast- Boneless, Skinless 4 Chicken Thighs - Boneless, Skinless 1 Red Bell Pepper Bite Size Chunks 1 Green Pepper Bite Size Chunks 3 Stalks Celery Bite Size Chunks 2 Small Zucchini Bite Size Chunks 1 Small Can WHOLE Bamboo Shoots Bite Size Pieces. 1/4 C. Garlic minced 1/4 C. Ginger minced 1/4 C. Jalapenos minced 1/3 C Chicken Broth 3 T. Red or Balsamic Vinegar 4 T. Soy Sauce 2 T. Brown Sugar 3 T. Sesame Oil 3 T. Cornstarch 1 Tsp Salt 1/2 Cup Roasted Peanuts 8-10 Chiles De Arbor or Tsing Tao Chiles (Use Amount you Want) Cilantro for Garnish Cut Chicken into Bite Size Pieces and Toss With: 2 T. Cornstarch 2 T. Sesame Oil 1 Tsp Salt 2 Tbs Thick Soy 2 Tbs. Sherry 1/2 Tsp. White Pepper Let Marinate - Chill 30 minutes. Prep Veggies. Sauce: mix together Chicken Broth, Vinegar Soy Sauce Brown Sugar 1 Tbs. Sesame Oil Heat 2T . Veg Oil to Hot. Toss in chicken. Stirfry to light brown, remove to side dish. Stir fry/ Steam Celery to just brown Now add Garlic, Jalapenos ginger Dried Chiles toss to fry then add: Red pepper Green Pepper Bamboo Shoots Zucchini Stir Fry one minute now add Sauce and Cooked Chicken Toss to heat then add 1 T. Cornstarch/ 1T. Water (Mixed together) Cook to thick and glossy. Pour onto Serving Platter. Top with Peanuts and cilantro. |