Best 4 Kung Wow Chicken Recipes
Indulge in the tantalizing flavors of Kung Wow Chicken, a delectable dish that blends the fiery heat of Sichuan cuisine with the sweet and savory notes of American-Chinese cooking. This irresistible dish features tender chicken pieces coated in a crispy batter, then tossed in a mouthwatering sauce made with soy sauce, rice vinegar, ginger, garlic, and a hint of chili peppers. The result is an explosion of flavors that will leave your taste buds tingling with delight. In this article, we'll guide you through three mouthwatering Kung Wow Chicken recipes that cater to various dietary preferences and skill levels. From a classic recipe that stays true to its traditional roots to a healthier version that uses baked chicken and a vegetarian alternative made with tofu, we've got you covered. Get ready to embark on a culinary journey that will transport your taste buds to the bustling streets of Chengdu, the birthplace of this iconic dish.
Check out the recipes below so you can choose the best recipe for yourself!
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 RECIPE - CHINESE RESTAURANT QUALITY
Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 21
Steps:
- Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
- Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
- Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
- Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
- Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
- Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
- Finally, add the peanuts. Give everything a final stir and serve.
Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 477 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
KUNG WOW CHICKEN
"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry." Prep time does not include 1 hour marinating time.
Provided by Lavender Lynn
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
- Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
- Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
- Mix cornstarch with cold water in a small bowl.
- Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
- Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
- Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
- Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
Nutrition Facts : Calories 636.7, Fat 21.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 883.8, Carbohydrate 74, Fiber 3.7, Sugar 12.9, Protein 35.1
KUNG-POW! BBQ CHICKEN WINGS
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat. Place the chicken drumettes in the water, reduce the heat to medium and cook for 10 minutes. Carefully strain the wings and pat dry with paper towels. Brush the chicken with olive oil and sprinkle lightly with salt. Place the chicken in a single layer on a baking sheet and roast until cooked through, 30 to 45 minutes.
- In a small saucepan, combine the chicken stock, tamari, ketchup, brown sugar, vinegar, Worcestershire sauce, sesame oil and red pepper flakes. Stir and bring the mixture to a simmer and cook until thickened, about 5 minutes, then remove from the heat.
- Transfer the sauce and chicken to a large bowl. Carefully toss the chicken in the warm sauce until fully coated. Transfer the chicken to a serving plate and garnish with the green onions and more red pepper if you like it really spicy.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
- Use fresh ingredients: Fresh ingredients will always give you the best flavor. If possible, try to use organic or locally-sourced ingredients.
- Don't be afraid to experiment: Kung Pao chicken is a versatile dish that can be easily customized to your liking. Feel free to add or remove ingredients, or adjust the amount of heat to your taste.
- Serve immediately: Kung Pao chicken is best served immediately after it is cooked. This will ensure that the chicken is crispy and the sauce is hot and flavorful.
Conclusion:
Kung Pao chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its sweet, savory, and slightly spicy flavor, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Kung Pao chicken a try. You won't be disappointed!
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