Difference between revisions of "Alternative:Kung Pao Chicken"
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{{recipesummary|Meat recipes|4|prep: ~10 minutes<br/>marinating: ~30 minutes<br/>cooking: ~10 minutes|2}} | {{recipesummary|Meat recipes|4|prep: ~10 minutes<br/>marinating: ~30 minutes<br/>cooking: ~10 minutes|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Meat Recipes|Meat Recipes]] | [[Cuisine of China|China]] |
'''Kung Pao Chicken''' (Gong Bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK. | '''Kung Pao Chicken''' (Gong Bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK. | ||
| Line 8: | Line 8: | ||
====Chicken/Marinade:==== | ====Chicken/Marinade:==== | ||
| − | * 1 lb [[ | + | * 1 lb [[Chicken|Chicken]]. Boneless, skinless, uncooked. Cut into a 1-inch dice. |
* 2 T. oyster sauce | * 2 T. oyster sauce | ||
* 2 T. sherry or rice wine | * 2 T. sherry or rice wine | ||
| Line 52: | Line 52: | ||
==Notes, tips, and variations== | ==Notes, tips, and variations== | ||
| − | * Serve with steamed or [[ | + | * Serve with steamed or [[Fried rice|fried rice]]. |
==Warnings== | ==Warnings== | ||
Revision as of 17:40, 5 April 2012
| Alternative:Kung Pao Chicken | |
|---|---|
| Category: | Meat recipes |
| Servings: | 4 |
| Time: | prep: ~10 minutes marinating: ~30 minutes cooking: ~10 minutes |
| Difficulty: |  |
| Meat Recipes | China
Kung Pao Chicken (Gong Bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK.
Ingredients
Chicken/Marinade:
- 1 lb Chicken. Boneless, skinless, uncooked. Cut into a 1-inch dice.
- 2 T. oyster sauce
- 2 T. sherry or rice wine
- 1 t. cornstarch
Spices:
- 4 T. cooking oil
- 1/2 cup shelled peanuts
- 5 to 10 dried small red chili peppers
- 1/4 t. crushed red pepper flakes
- 1 t. crushed garlic
Vegetables:
- 1 green bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 can (5-oz) sliced bamboo shoots, drained (optional)
- 3 stalks cut celery
- 4 green onions, cut into 1/2-inch pieces, including tops
Sauce:
- 2 T Soy Sauce
- 2 T rice vinegar
- 4 T Chicken broth
- 1 t garlic powder
- 1 t sugar
- 1 t cornstarch
- 1 t sesame oil
- 2 teaspoon Hoisin sauce
Procedure
- Measure and prepare all ingredients before cooking.
- Mix all Chicken/Marinade ingredients in a bowl, stir well and allow to marinate for 1/2-hour.
- Mix Sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
- Heat wok or large frying pan until water drops bead up and dance on the hot surface.
- Add cooking oil to wok. Wait a few seconds for oil to heat up.
- Add remaining Spice ingredients to wok and stir fry for 30-seconds.
- Add Chicken/Marinade to wok and stir fry for about 4-minutes (until chicken is cooked through).
- Add Vegetables to wok and stir fry for about 2 or 3-minutes.
- Stir Sauce and add to wok. After the sauce comes to a boil, cook for about 1-minute (until sauce thickens).
- Stir to coat other ingredients with thickened sauce.
- Pour onto large platter and serve immediately.
Notes, tips, and variations
- Serve with steamed or fried rice.
Warnings
- Don't eat the dried, small red chili peppers unless you like spicy-hot foods. They are mainly used to season the pot and are not usually eaten.
- Use care in handling the raw chicken. Wash hands and utensils that come into contact with raw chicken. Don't allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterwards.
