Best 2 Kung Pao Chicken Tacos Recipes
Tantalize your taste buds with a fusion of Chinese and Mexican flavors in this unique Kung Pao Chicken Tacos recipe. This dish combines the bold, spicy heat of Kung Pao chicken with the crispy delight of tacos, creating a culinary symphony that will leave you craving more.
Our Kung Pao Chicken Tacos recipe features succulent chicken pieces coated in a luscious Kung Pao sauce, boasting a perfect balance of sweet, savory, and fiery notes. The chicken is nestled in crispy taco shells, accompanied by a symphony of colorful and flavorful toppings, including crunchy slaw, diced avocado, refreshing cilantro, and a zesty squeeze of lime.
Elevate your taco experience with our delectable homemade Kung Pao sauce, crafted with a medley of aromatic ingredients like ginger, garlic, soy sauce, rice vinegar, and a touch of honey. This versatile sauce not only coats the chicken but also serves as a tantalizing dipping sauce, adding an extra layer of flavor with each bite.
In addition to the classic Kung Pao Chicken Tacos, this article presents a delightful array of other taco variations to satisfy every palate. Embark on a culinary adventure with our savory Korean BBQ Chicken Tacos, featuring tender chicken marinated in a blend of gochujang, soy sauce, and sesame oil, wrapped in warm tortillas and topped with kimchi and pickled cucumber.
For those who prefer a vegetarian option, our Black Bean and Sweet Potato Tacos offer a vibrant explosion of flavors. Roasted sweet potatoes and black beans are combined with a zesty chipotle sauce, creating a hearty and satisfying filling. Avocado, corn, and a sprinkling of cotija cheese add the finishing touches to this colorful and delicious creation.
Indulge in the ultimate taco feast with our comprehensive guide to preparing Kung Pao Chicken Tacos and an assortment of other enticing taco recipes. Each recipe is meticulously explained with step-by-step instructions and complemented by stunning photographs, ensuring that you can recreate these culinary wonders in the comfort of your own kitchen. So, gather your ingredients, fire up your taste buds, and get ready to embark on a taco adventure like no other!
KUNG PAO CHICKEN TACOS
Provided by Food Network
Time 1h43m
Yield 40 to 50 tacos
Number Of Ingredients 14
Steps:
- Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
- Add the cornstarch to the remaining sauce and mix well.
- Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
- Mix the onions and cilantro together in a bowl.
- Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.
KUNG PAO CHICKEN TACOS RECIPE - (4.4/5)
Provided by shirl1_
Number Of Ingredients 16
Steps:
- 1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken. 3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken. 4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- To save time, you can use store-bought kung pao sauce.
- If you don't have any hoisin sauce, you can substitute it with oyster sauce or dark soy sauce.
- To make the tacos more flavorful, you can add a dollop of sour cream, guacamole, or salsa.
- If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent them from burning.
Conclusion:
Kung pao chicken tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. They are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting way to enjoy kung pao chicken, give these tacos a try!
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