Make Delicious Kung Pao Chicken
I may be Korean & mostly the articles I write are usually foods in Korea. But I wanted to share this one favorite non Korean recipe I had in mind the – Kung-Pao chicken. It’s a chicken recipe from China that combines various kinds of ingredients and vegetables that makes for a really consistent and delicious Asian flavor.
Here’s how you create Kung-Pao chicken.
Its ingredients includes: 1 pound chicken filet (breast part), wine (white), soy-sauce, oil(sesame), hot chili-paste, sugar (brown), onions (green), pineapples, peanuts, water-chestnuts and carrots.
To begin, prepare the mentioned ingredients. What’s great with this recipe is the fact you may chop all of your above-mentioned ingredients into any size you may want. Go for bite-sized pieces because they’re easier for you to munch on and so much easier if all your ingredients are cut in the exact same sizes because it’ll make for faster cooking time and even cooking also.
Then we’ll be making its marinade, add some wine (white), soy-sauce, oil (sesame), water & cornstarch then simply mix everything together. Once you see that the mixture’s completely blended, put in your chicken-filets then toss the chicken-filets until you see that it’s coated evenly. Allow the chicken-filet to absorb its marinade in approximately 30 minutes.
Next create the Kung-Pao chicken sauce, combine all the ingredients for your marinade, together with chili-paste, sugar and vinegar. Also add in your vegetables that were chopped, pineapples and some peanuts. Then you would need either your fry-pan for frying or your wok, on medium low heat, cook your Kung-Pao chicken sauce till it thickens up.
Aside from making your sauce, simply take out your chicken from the mariande then cook them in your fry-pan or maybe a wok until your meat turns white. If the chicken-filets almost looks done, then add in your sauce to your chicken then fry them altogether. Once done, you’ll be getting this aromatic Kung-Pao chicken that everybody will surely enjoy.
There’s many ways in making Kung-Pao chicken & you may decide what tastes the most excellent. This is just one method that you can try to follow. The key here is to always use fresh ingredients. Fresh ingredients are going to be great for a yummier Kung Pao dish.
Kung Pao is really made with chicken and no other meat but if you’re feeling a bit adventurous then you can go ahead and try using turkey meat instead of chicken meat. Just also use the breast part of your turkey.
This is a great Chinese dish that incorporates so many flavors that they’ll leave you wanting more.
Celery Stuffing Recipe
Ingredients:
1-1/2 lbs of stale bread (white); broken to crumbs
6 Tbsps of butter (unsalted)
3 c of diced celery
2 Tbsps of chopped onion
2 tsps of salt
1/4 tsp of pepper (black)
1 c of milk (or cooking giblets broth)
1 tsp of seasoning
Instructions:
Melt the butter inside a saucepan then add onion with celery; cook till tender while stirring occasionally.
Add in the breadcrumbs and the seasonings; toss them well till mixed thoroughly. Let it cool then add milk; mix gently then stuff onto (dressed) chicken.
>> Celery Stuffing Recipe
Chicken Velvet Recipe
Ingredients:
2 tbsps of ham (Virginia); minced
1 tbsp of cornstarch; dissolve with 2 tbsps of water
2 ozs of pea pods; take off strings
4 c of oil
3 pcs egg whites ; beaten until a little stiff
2 tbsps of cornstarch
1.5 tsp of oil
1.5 c of chicken stock (cold)
2 skinned and deboned chicken breasts
Instructions:
Use a blender to grind chicken. After it chicken has been chopped add in half a cup cold stock. Put a 1 tsp salt & 1 tbsp cornstarch to the chicken. Add in the egg whites then fold.
Add in 1 tbsp cornstarch while folding. Deep-fry the chicken mix. Use chopsticks to split pieces.
Heat 2 tbsps oil. Stir-fry pods for a few seconds then set them aside. Heat another 2 tbsps oil then add in 1 c of stock and half tsp salt. Add the chicken in.
Then, allow mixture to come to a boil. Add cornstarch for thickening. Serve with stir-fried pods and chopped ham as garnish.
>> Chicken Velvet Recipe
Szechuan Chicken Recipe
Ingredients:
cooking oil
12 to 15 peppers (hot); dried
1 can of bamboo sprigs
4 to 6 pcs of carrots; julienned
1 lb of chicken breasts (boneless); diced
For the Sauce:
3 tbsps of dry wine
2 to 3 tbsps of powdered ginger
2 to 3 tbsps of cornstarch
6 tbsps of soy sauce
Instructions:
Combine sauce ingredients in small bowl.
Heat oil in skillet and put peppers in. Cook ’til brown and transfer to platter. Cook chicken cubes for around 5 minutes. Move chicken to bowl.
Then, add another tbsp of oil into skillet. Stir fry carrots til soft. Pour in bamboo sprigs then stir fry for another couple of minutes. Put chicken, pepper plus sauce into skillet again. Let sauce thicken before turning off heat.
>> Szechuan Chicken Recipe
Wonton Soup Recipe
Ingredients:
Green onions for garnish; minced
3 c of stock (chicken)
24 pcs of wanton wrappers
1 tsp of ginger (fresh); minced
1 tsp of green onions; minced
2 Tbsps of light soya sauce
1 Tbsp of wine (Chinese)
1 tsp of brown sugar
8 pcs of shrimp; shell removed and cleaned
6 ozs of pork; chopped roughly
Instructions:
Mix pork plus shrimp w/ sugar and Chinese wine. Pour in 1 Tbsp of soya sauce. Put the green onions and the ginger in then mix well. Let stand for half an hour.
Put about a tsp of this in each wrapper. Wet wonton wrapper edges w/ water before pressing these together to help in sealing. Fold wrap over.
Boil stock. Put wanton pcs in. This should be done in 5 minutes. Pour the rest of soy sauce in plus the green onions. Serve in individual bowls.
>> Wonton Soup Recipe
Rumaki Recipe
Ingredients:
1/2 tsp of five spice powder
1/2 tsp of powdered ginger
1/4 c of soya sauce
12 bacon pieces (strips)
8 ozs of water chestnuts; should be drained
1 lb of liver (chicken)
Instructions:
Slice the livers into big chunks. Halve the chestnuts and bacon (crosswise). Then wrap bacon around chestnuts and liver. Secure ends w/ toothpick.
Next, put these in some shallow plate then pour the spices then soy sauce over each piece. Broil or grill these for around 20 min. Make sure all the sides turn brown.
>> Rumaki Recipe
Four Treasure Soup Recipe
Ingredients:
1 tsp of mustard (hot, Chinese)
1 tsp of flour
2 tsps of soya sauce
1/4 c of dry wine
1 (6-oz) pkg of snow peas
1/2 c of minced scallions
1 tsp powdered garlic
1/4 lb of ground turkey/ chicken
4 (14-oz) cans of broth (chicken)
1/2 c of carrots; cut into strips
1 (8-oz) can of water chestnuts; drain them first & slice
Instructions:
Combine the broth, wine and powdered garlic in sauce pan. Finely dice 1/2 of water chestnuts and put together with the chicken, soya sauce, 2 tsp. of onions, flour and mustard. Once the broth is boiling, add the chicken mix slowly.
Next, add in the carrots and let simmer for around 4 minutes. Put in the remaining ingredients like: water chestnuts, scallions and snow peas. Cook until all the ingredients have been heated through then serve.
>> Four Treasure Soup Recipe
Sesame Chicken Recipe
Ingredients:
Cooked Rice
4 green onions; chopped obliquely
1 bell pepper (green); sliced into strips
Vegetable oil
1 Tbsp of sesame oil
2 Tbsps of sesame seed
1 lb of chicken (boneless)
4 ozs of mushrooms; quatered
For the Marinade:
1 clove of garlic; crushed
1 inch pc of ginger (fresh); shredded
Tabasco
1 Tbsp of soya sauce
1 Tbsp of lemon juice
2 Tbsps of dry wine
2 tsps of cornstarch
Instructions:
Slice meat in thin cuts around half an inch by 2 inches. Prepare marinade. First, take cornstarch and mix it w/ the wine. And then, pour in lemon juice, the soya and the Tabasco sauces and the garlic and ginger. Marinate meat strips for around 4 hours.
Mix the vegetable and sesame oil in wok. Stir fry meat but be sure to reserve marinade. Remove meat. Stir fry mushrooms with pepper in wok for a couple of minutes.
Next, put in green onions and fry for another minute. Put meat back in and pour marinade. Make sure each piece is glazed evenly. Sprinkle sesame seeds then serve with cooked rice.
>> Sesame Chicken Recipe
Garlic Chicken Recipe
Ingredients:
Rice (hot); cooked
2 Tbsps of vegetable oil
3 tsps of garlic (fresh); minced
1 tsp of root ginger
1 Tbsp of wine (white)
1 Tbsp of cornstarch
4 scallions
1 egg (without yolk)
4 chicken breasts; skinned, deboned & halved
For the Sauce:
2 Tbsps of soya sauce
2 Tbsps of wine (white)
1 Tbsp of water
1 tsp of chili (paste); crushed
2 tsps of rice vinegar
2 tsps of refined sugar
1 tsp of cornstarch
Instructions:
Take the chicken then place it in the freezer until firm. Make sure that it is not solid. Cut into strips that are thin.
Beat the egg then add 1 Tbsp of cornstarch and 1 Tbsp. of white wine. Stir until mix has good consistency. Put the chicken in and make sure that all the pieces are coated well. Set aside for 30 min.
Cut the scallions into diagonally thin slices. Chop the garlic & ginger finely. Put together all the ingredients for the sauce.
Heat a wok, put in some oil then stir fry the chicken just until it is half cooked. Remove the chicken. Put in scallions, ginger then garlic in the wok.
Next, put the chicken in again and stir the ingredients until it is combined well. Turn heat off & add a tsp of sesame oil. Serve this dish as a rice topping.
>> Garlic Chicken Recipe
Chicken Corn Soup Recipe
Ingredients:
2 ozs ham; minced
2 Tbsps or milk
1/2 tsp of salt
2 eggs; yolks should be removed
2 scallions; minced
2 Tbsps cornflour in 4 Tbsp. water
Monosodium glutamate (pinch)
8 oz can of sweetcorn (cream)
2 chicken stock pints
Instructions:
Get a soup pan, put in the chicken stock then boil. Pour in salt, creamed corn, vetsin and cornflour plus water mix. Keep stirring until soup becomes thick.
Then, add minced scallion. Pour the milk on eggs (without yolk) and beat. Whisk soup while pouring milk and egg combination.
Sprinkle minced ham. Prepare to serve.
>> Chicken Corn Soup Recipe
Foo Yung Recipe
Ingredients:
vegetable oil
1/2 c of stock (chicken)
2 Tbsps of soya sauce
1 tsp of vetsin
1/8 tsp of pepper (ground)
1 tsp of sugar
1 onion; sliced
2 green onions; minced
2 c of fresh mung sprouts
1 c of cooked pork or shrimp
6 beaten eggs
For the Gravy:
a little salt to taste
1/8 tsp of pepper (ground)
1 tsp of vetsin
2 Tbsps of soya sauce
1 Tbsp of cornstarch
1.5 c of stock (chicken)
Instructions:
Heat oven up to 200 degree F temperature. Take platter and make a table napkin lining. Combine all ingredients together but set aside oil for cooking.
Heat pan with veggie oil about 1/2-inch in height. Take measured scoops of prepared egg mix then fry. Repeat until entire mixture is cooked.
The heated oven is for keeping first few omelettes hot.
Make the gravy by combining all your ingredients (listed under For the Gravy) together then boil in sauce pan. Stir until mixture thickens.
>> Foo Yung Recipe
Chicken With Mangoes Recipe
Ingredients:
1 tsp of sesame oil
2 tsps of granulated bouillon (chicken)
2 tsps of sugar
4 tsps of soy sauce
3 tbsps of dry wine
3 tbsps of vinegar (white)
3 c of vegetable oil
1 (15 oz) can of mangoes
8 scallions
1 small pc of ginger root (fresh)
3 chicken breasts (whole)
1/4 tsp of baking powder
1/2 tsp of salt
1 3/4 c of water
1 c of flour (all purpose)
2 tsps of cornstarch
Instructions:
Prepare a cup of water, baking powder and salt then mix in bowl. Whisk. Set aside for 15 min.
Chop chicken in strips that are 1/4-inch in width. Add these to previous mixture. Slice ginger in very thin pieces. Chop scallions into half inch pcs.
Remove mangoes from sauce. Slice into half inch strips as well. Cook chicken in vegetable oil. Make sure heat is high. Wait for 3-5min or until chicken turns golden brown.
Remove chicken meat and oil but leave around 1 tbsp in frying pan. Turn down heat then add in ginger and continue to stir fry. Mix vinegar, wine, soya sauce, cornstarch, chicken bouillon granules, 3/4 c of water & sesame oil together. Pour over ginger and allow mixture to come to a boil
Sprinkle scallions. Allow to simmer for 3 min. Add in chicken then mangoes. Allow to cook for 2min. Serve while hot.
>> Chicken With Mangoes Recipe
Cashew Chicken Recipe
Ingredients:
4 ozs of cashew
4 tbsps of salad oil
1/2 tsp of salt
1/2 tsp of sugar
2 tbsps of cornstarch
1/4 c of soy sauce
1 c of broth (chicken)
2 c of drained bamboo shoots
4 scallions
1/2 lb of mushrooms
1/2 lb of pea-pods (Chinese)
3 pcs of chicken breast; skinned and deboned
Instructions:
Cut chicken meat in a horizontal manner then into squares about an inch each. Put the pieces on a tray. Remove the strings and ends of the pods.
Slice the mushrooms, chop up the scallions and slice bamboo shoots. Put these on the tray. Next, mix together soy sauce, sugar, salt and cornstarch. Heat oil on a pan.
Put in nuts. Toast nuts very lightly. Set aside. Fry the chicken until semi cooked. Add the mushrooms, pods and chicken broth. Allow to cook for a couple of minutes.
Then, add in soy sauce mix and shoots. Cook meal until the sauce is thick. Add in scallions and cashew nuts.Serve.
>> Cashew Chicken Recipe
Chicken Chow Mein Recipe
Ingredients:
Pepper and salt for seasoning
4 spring onions; chopped fine
2 ozs of ham; shredded fine
4 ozs of bean sprouts
1 tbsp of sesame oil (dark)
2 ozs of snow peas; take off ends
2 cloves of garlic; minced
4 tbsps of vegetable oil
1 tbsp of dry wine (rice or sherry)
3 tbsps of soy sauce
8 ozs of chicken breast; skinned & deboned
12 ozs of noodles
Instructions:
Start by cooking noodles until they are tender. Remove noodles from water. Chop chicken in 2 inch shredded pieces.
Add soy sauce, sesame oil and sherry (2 tsps each). Pour veg. oil into a pan then heat. Add in chicken mix when oil is very hot. Keep frying for a couple of minutes. Make sure to wipe pan clean but keep oil hot.
Add in garlic, sprouts, ham and peas. Keep frying for around a minute. Add noodles after a minute. Fry while continuously stirring. Put in soy sauce according to your liking. Add pepper and salt. Put chicken mix in and garnish with spring onions. Serve.
>>Chicken Chow Mein Recipe
Mandarin Chicken Recipe
Ingredients:
rice (hot); cooked
1/2 c olives (ripe); pitted
11 ozs of mandarin oranges; drained
3 Tbsps of cornstarch
1/2 c of water
2 Tbsps of pepper (green); chopped
1 tsp of powdered garlic
1 tsp of ginger; ground
1 tsp of pepper
2 tsps of salt
2 tsps of mustard; ground
1/4 c of orange concentrate (frozen)
1/4 c of low salt soya sauce
2 c of water
1/4 c of sugar (brown)
1 c of ketchup
1 chicken about 3 lbs; skinned and sliced
Instructions:
Mix together water, sugar, ketchup, orange concentrate, soy sauce, mustard, pepper, salt, powdered garlic and ginger. Mix well and use half of the marinade to marinate chicken. Keep the remaining premixed marinade. Keep chicken refrigerated overnight or for a minimum of 8hrs.
Once ready to cook, remove the chicken from the marinade. Cook the chicken at low heat. Pour in the marinade that was set aside previously. The cooking should last around 7-8 hrs.
Mix the cornstarch & water. Be sure that consistency is smooth. Pour over the cooking chicken mix while making sure to stir constantly. Add the olives, green pepper and the oranges.
Turn up the heat about half an hour prior to serving. Check that the sauce is sticky and thick. Serve with rice or as topping on rice.
>> Mandarin Chicken Recipe
Lemon Chicken Recipe
Ingredients:
1 tbsp of sherry
1/2 tsp of salt
1 tbsp of soy sauce
1/4 c of cornstarch
3 lbs of deboned chicken breasts
1/2 tsp of baking powder
1/3 c of sugar
2 c of vegetable oil
1 tbsp of cornstarch
2 tbsps of vegetable oil
1 c of chicken stock
1 tbsp of lemon juice
2 whole eggs
1 tsp of salt
1 pc lemon
Instructions:
Mix the chicken and the soy sauce, dry wine and the salt. Allow the marinate seep through the meat for a quarter of an hour.
Beat the eggs, baking powder and cornstarch to make the batter. Heat your wok and put in 2 c oil til it reaches 350 deg. Farenheit. Cover the chicken pieces with the batter and fry these until golden brown. Slice into small bite-sized pcs.
Put together the sugar, broth, cornstarch with lemon juice. Add in the last tsp of salt. Mix the lemon strips with the solution and stir-fry for around half a minute. Pour in the cornstarch mix. Stir continuously. Pour the sauce on the chicken and serve.
>> Lemon Chicken Recipe
Silver and Gold Shredded Chicken Recipe
Ingredients:
1/2 lb of chicken (breast part); deboned and skin removed
For the Marinade:
2 tsps of cornstarch
1/2 tsp of salt
1 Tbsp of wine
1 tsp of sesame oil
1 medium to large sized egg (yolk removed)
3 Tbsps of peanut oil
1 lb of spinach (fresh); washed with stems taken off
1 clove of garlic; crushed
1 tsp of salt
1/2 c of peanut oil
1 Tbsp of soya sauce
1 tsp of sugar
Instructions:
Combine all ingredients for marinade. Shred semifrozen chicken breasts then marinate (minimum of 1 hr). Then divide prepared chicken into 2 parts with equal quantity. Pour soy sauce on one part.
Heat wok in high temperature then pour 3 Tbsps of peanut oil. Fry garlic until just golden in color. Put in spinach then continue stir-frying.
Next, pour salt then the sugar in. Once spinach is wilted, remove these and place them onto the middle of a platter. Remove garlic from wok. Wipe wok until clean.
Use wok again to heat half a cup peanut oil. Temperature should be 280 degrees Fahrenheit. Once wok is hot, carefully stir-fry chicken part without soy sauce.
Then, once chicken is cooked, drain oil. Put the white meat on a side of your platter (w/ spinach). Cook chicken w/ soya sauce using a similar style then arrange at the other side of platter.
>> Silver and Gold Shredded Chicken Recipe
Kung Pao Chicken Recipe
Ingredients:
3/4 lbs of chicken; deboned and skinned
1 tsp of cornstarch
2 tbsps of oyster sauce
For the Sauce:
1/3 c of peanuts; roasted
2 tsps of cornstarch mixed with 1 Tbsp of water
1 canned bamboo shoots (8 ounces); sliced, drained
1/2 of a red pepper (bell); diced
2 celery stalks; chopped
4 tsps of garlic; finely chopped
8 red chilies (red, small); dried
2.5 tbsps of oil
2 tsps of sugar
1 tbsp of soy sauce
1/4 c black vinegar (Chinese)
2 tsps of chili sauce (garlic flavor)
2 tsps of sesame oil
1/4 c broth (chicken)
2 tbsps of hoisin sauce
3 tbsps of rice wine
Instructions:
Put together all the ingredients for the marinade. Mix. Slice the chicken into 1 inch pcs. Marinate chicken; make sure to cover all pcs. Set aside for around 10 min.
Mix all the ingredients for the sauce in different bowl. Heat wok in high temperature. Put in 2 tbsps of oil, coat the sides. Put in the chili then stir for around 10sec. Place the chicken into wok then fry for 2min. Take the chicken & chili out of the wok.
Pour the remaining oil in the wok. Put in garlic. Stir for a few seconds. Place the celery, bamboo shoots and bell peppers. Stir fry for around 2min.
Next, add in the chicken-chili back in the wok and fry for around a min. Put in the sauce. Allow to boil.
Then, pour the cornstarch mix slowly and stir continuously to avoid getting lumpy sauce. Put in the peanuts. Stir again. Serve.
>> Kung Pao Chicken Recipe
Empress Chicken Wings Recipe
Ingredients:
1 tsp of ginger; slivered
2 scallions with tops; cut in strips
2/3 c of water
1/3 c of cornstarch
2 Tbsps of vegetable oil
1 garlic clove; chopped finely
1 Tbsp dry wine
3 Tbsps soya sauce
1.5 lb chicken wings
Instructions:
Clean then disjoint wings. Remove the tips. Add together the sherry, soya sauce, ginger & garlic.
Place chicken in mixture. Set aside in the fridge for an hour. Stir occassionally.
To cook chicken, coat with the cornstarch first then deep fry. Keep the marinade. Once chicken has been cooked, drain the oil.
Put in the marinade in the skillet then add water. Put chicken back in and sprinkle the scallions then ginger over your chicken. Allow to simmer for around 5min. Check if wings are already soft then serve.
>> Empress Chicken Wings Recipe