Maindish - Kung Pao Chicken recipes

Author: Gregory Mclain

Crunchy chicken tossed in a spicy Asian-inspired sauce packed with sesame oil, Sriracha and soy sauce! Get Kung Pao Chicken Recipe from Food Network When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!).

Kung Pao Chicken
Kung Pao Chicken
Spicy Kung Pao Chicken
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Kung Pao Chicken

Get Kung Pao Chicken Recipe from Food Network
Provided by: Ree Drummond Bio & Top Recipes
Total time: 25 minutes
Cook time: 25 minutes
Yields: 6 servings
Cuisine: asian
Number of ingredients: 16

Ingredients:

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons minced ginger
1 tablespoon sherry
1 tablespoon sriracha
1 tablespoon cornstarch mixed with 3 tablespoons water
2 teaspoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons peanut oil
8 dried Asian chile peppers, snipped into small pieces
6 boneless, skinless chicken thighs, diced small
2 stalks celery, very finely sliced
1 large red bell pepper, cut into large chunks
1/2 cup unsalted peanuts
Cooked lo mein or chow mein noodles, for serving
2 green onions, sliced

Nutrition:

How to cook:

Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
Serve over noodles and garnish with sliced green onions.

Notes: How To Make Ree's Kung Pao Chicken, This Kung Pao Chicken from The Pioneer Woman - Ree Drummond packs some serious punch Duration: 1:17

Molly Yeh's Kung Pao Chicken | Girl Meets Farm

Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry
Duration: 3:33

Kung Pao Chicken

When I was growing up, whenever my family would order from our favorite Chinese restaurant, we'd order the same things: many orders of pot stickers and kung pao chicken, hold the peanuts (because my mom is allergic!). Even as a picky eater, I loved how saucy and flavorful the kung pao chicken was. Every single time we ordered it, my older sister would pick out a dried chile with her fingers, hold it in my face, and try to convince me to eat this "dehydrated carrot." I never fell for it!
Provided by: Molly Yeh
Total time: 60 minutes
Cook time: 45 minutes
Yields: 6 servings
Cuisine: asian
Number of ingredients: 16

Ingredients:

2 teaspoons cornstarch
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 teaspoon sugar
2 cloves garlic
One 2-inch piece ginger
2 tablespoons neutral oil
2 to 3 dried red chile peppers
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving

How to cook:

Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.
Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

Notes: Kung Pao Chicken with House Rice, Kung Pao Chicken with House Rice · Meat. 1 lb Chicken thighs, organic boneless skinless · Produce. 1 cup Baby carrots. 4 Celery, ribs · Condiments. 1 1/2 tbsp

Spicy Kung Pao Chicken

Crunchy chicken tossed in a spicy Asian-inspired sauce packed with sesame oil, Sriracha and soy sauce! Impressive enough for guests, but easy enough for a weeknight meal!
Provided by: Maebells
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

1 pound Boneless Skinless Chicken Breast
¾ cups Cornstarch
¼ cups Canola Oil
3 Tablespoons Soy Sauce
2 Tablespoons Sriracha
2 Tablespoons Sesame Oil
1 Tablespoon Brown Sugar
2 Tablespoons Rice Vinegar
1 Tablespoon Minced Garlic
1 Tablespoon Corn Starch Dissolved In Below Amount Of Water
1 Tablespoon Water
Optional For Garnish: Green Onions, Sesame Seeds, And Crushed Red Pepper

How to cook:

Cut up your chicken breast into bite sized pieces, place it in a large plastic bag with the first amount of cornstarch, seal the bag and lightly shake until all of the chicken is coated well.
Heat a large 12 inch skillet or Dutch oven over medium high heat. Pour in just enough oil to cover the bottom of the pan. When oil is hot add some of the chicken pieces. Cook chicken in batches and take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
Combine the next 6 ingredients (soy sauce through garlic) in a small bowl or measuring up to make your sauce. Set aside. Combine the final amount of cornstarch and water in a small bowl and mix well.
Drain off any oil that is in your pan and wipe it clean. Heat to medium then add the soy sauce mixture and cornstarch mixture. Add the chicken and stir until mixture has thickened and chicken is evenly coated and heated through.
Garnish with green onions, sesame seeds, and crushed red pepper if desired.

Notes: Kung Pao Chicken Recipe, Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until