Best 5 Kung Pao Chicken Recipe By Tasty Recipes
Tantalize your taste buds with the delectable Kung Pao chicken, a classic Sichuan dish that bursts with flavor and aroma. This beloved dish features tender chicken morsels coated in a glossy, slightly spicy sauce, complemented by crunchy peanuts, colorful bell peppers, and a hint of sweetness. Originating from the Sichuan province of China, Kung Pao chicken has gained immense popularity worldwide, captivating food enthusiasts with its perfect balance of flavors and textures. Our collection of recipes offers a diverse range of Kung Pao chicken variations, catering to different preferences and dietary needs. From the traditional recipe that stays true to its Sichuan roots to modern interpretations with a twist, these recipes promise an unforgettable culinary experience. Whether you prefer a classic or a contemporary take on this iconic dish, our curated selection has something for every palate, ensuring a delightful culinary journey.
Let's cook with our recipes!
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
KUNG PAO CHICKEN
My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.
Nutrition Facts :
KUNG PAO CHICKEN
Steps:
- Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
KUNG PAO CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, sesame oil, zucchini, red pepper, peanuts, dried chili pods, garlic cloves, green onion, ginger, soy sauce, sugar, rice vinegar, water, cornstarch, soy sauce, sesame oil, cornstarch, rice wine
Provided by Pierce Abernathy
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
- In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
- Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
- Add peanuts and sauté for another 3 minutes.
- Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
- Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
- Garnish with more green onion and serve with rice.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 37 grams, Fat 13 grams, Fiber 10 grams, Protein 40 grams, Sugar 19 grams
KUNG PAO WINGS
Served as an entree over hot cooked rice, these delicious drummettes have plenty of personality-with sweet red pepper for color, red pepper flakes for zip and peanuts for crunch. These kung pao chicken wings are quick and easy to fix, too. -Kathleen Evans, Lacey, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside. , In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally., Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. If desired, top with green onions.
Nutrition Facts : Calories 345 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1027mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your chicken is boneless and skinless before cooking.
- Cut the chicken into bite-sized pieces so that it cooks evenly.
- Marinate the chicken in the soy sauce, rice wine, and cornstarch mixture for at least 30 minutes, or up to overnight.
- Use a well-seasoned wok or large skillet for cooking.
- Heat the oil over high heat until it is shimmering.
- Add the chicken and cook, stirring constantly, until it is browned and cooked through.
- Add the vegetables and stir-fry until they are tender-crisp.
- Add the sauce and cook, stirring constantly, until the chicken and vegetables are coated.
- Serve immediately over rice.
Conclusion:
Kung pao chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of tender chicken, crunchy vegetables, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give kung pao chicken a try!
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