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.
Try This Delicious Chinese Stir Fry Chicken Dish
This recipe is one healthy Chinese-style stir-fry technique with some heat because of the ‘chili oil’ ingredient, which comes from red chili peppers. Make sure that you’ll put in just a bit, and perform a test of taste making sure that you’re not making the recipe too spicy or hot especially for the others, since some people have sensitive tasting buds.
You would need ‘bok choy’ for this recipe, it’s a green leafy vegetable commonly used in Chinese cuisine. It’s also commonly referred to as Chinese cabbage. ‘Bok choy’ has high levels of vitamins C, vitamins A and calcium. It tastes pretty good too. You may find these green leafy Chinese vegetables in supermarkets’ veggie section.
In order to create this recipe you will need the following: 1 lb of Chinese cabbage (bok choy) or about seven stalks, some veggie oil, some ‘chili oil’, about 4 chicken breasts filets sliced into halves then cut each to about 1 inch per piece, 1 pack of broccoli (frozen broccoli found in veggie section) stir-fry the meal first then put in some noodles (chow mein).
Arrange the chinese cabbage (bok choy) by sorting them out by their leaves generating from its stems. Then cut leaves approximately about 2 inches per piece then cut stems to about 1/4 inch per slice. Then set them aside.
Using a skillet (large in size) heat it up with approximately 2 tsps of veggie oil & about 1 tsps or less of ‘chili oil’ while the food is being cooked at medium heat until it starts to get hot. Throw in your cubed pieces of chicken then cook, stirring, for about 5 or seven minutes, and then you’ll see that the chicken slowly starts to lose its pink color.
Blend in your Chinese cabbage (bok choy) leaves then cook, while regularly stirring, for approximately 3 or four minutes, just when you see that each leaves slowly starts to wilt. Sprinkle some noodles (chow mein) and immediately serve the dish. Serve 4 persons.
An extra free recipe: ‘ Turkey ‘ Cutlets & Zucchini Stir-Fry
In order to create this kind of dish you will be needing: vinegar (tarragon), dried leaves of basil, 2 pieces of cloved garlic (minced), 1 lbs cutlets of turkey or perhaps fresh breast turkey slices, veggie oil, four cups zucchini that are sliced then some fresh pieces of mushroom – also sliced.
Use a bowl (small), mix 2 tbsps of vinegar (tarragon), 1 tsp of dried leaves of basil, with 2 minced cloves of garlic combined well. Then brush in this combination to all the sides of your turkey. Use a skillet (large) start to heat some 2 tbsps of veggie oil into medium heat.
Then add the cutlets of turkey into it then cook them for about two minutes per side or when turkey starts to lose its color. Remove meat from your skillet then place them on some serving plate. Cover it so to keep its warmth intact.
Heat your skillet using about 1 tbsp of veggie oil when it’s hot. Then mix in some four cups of zucchini that were sliced & about 1.5 cups of freshly sliced mushrooms. Then cook them while stirring regularly, till your zucchinis are done with some tender and crisp look. Then add some pepper and some salt to suit your taste.
Arrange the vegetables onto the plate together with your turkey. Serves 4 persons
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
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
Chinese Fried Rice Recipe
Ingredients:
1/4 c of veggie oil
1/4 c of mushrooms
1 garlic clove; chopped finely
1 ginger slice; chopped finely
2 c of chopped pork, chicken, shrimp & ham
4 green onions; chopped
4 c of rice; cooked
1/4 c of soya sauce
1/8 tsp of pepper (white); ground
2 whole eggs
Instructions:
Prepare the pepper, soy sauce and egg in a bowl. Stir. But do not beat well. Heat a wok and put in oil. Fry garlic & ginger until light brown.
Next, add rice. Make sure to break apart rice lumps. Add meat, shrimp, chicken & ham. Once these are heated through, add egg mix. Be sure to stir continuously for around 3 min & then, serve.
>> Chinese Fried Rice 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
Chinese Egg Rolls Recipe
Ingredients:
3 c of oil
10 sheets of dough skins
1 egg; beaten
1/4 tsp of sesame oil
1/2 tsp lite soy sauce
ground pepper
1 tsp of sugar
1 tsp of salt
1/3 c of young bamboo culms
10 pcs water chestnuts
1/2 lb of pork/ 1/2 lb of chicken liver;cooked
1/2 pound of shrimp; cooked
2 celery stalks
1 lb of Chinese cabbage
Instructions:
Boil the celery and cabbage until both are tender. Remove excessive water and shred. Drain some more.
Leach the shrimp then cook the pork by baking or frying. Chop both ingredients into tiny pieces. Shred the bamboo culms and water chestnuts.
Then, combine all the ingredients together except the egg. The egg is to be used for sealing the dough skins. Beat the egg.
For cooking part, prepare the oil. Heat it in a wok up to around 375deg. Put in the egg rolls. And when these turn a shade of gold, remove them from the oil then drain.
Note: You can partially cook these and store them in the fridge. Use the same frying technique for the second cooking. This will ensure that egg roll insides will retain their moisture & the outer covering will still crispy.
>> Chinese Egg Rolls Recipe
Vegetable Fried Rice Recipe
Ingredients:
4 c of rice; cooked and cooled
1/2 c of peas
1 bell pepper (red); cubed
1 small carrot
2 beaten eggs
6 tbsps of peanut oil
1/2 tsp of salt
3 tbsps of wine (rice)
1/4 c of light soya sauce
Instructions:
Put together the salt, soy sauce plus rice wine. Mix then set this aside. Prepare wok in medium temperature.
Next, pour 2 Tbsps peanut oil when skillet is hot. Cook eggs ’til firm. Make sure these are still moist. Place eggs in bowl. Break cooked egg to small pcs. Set this aside.
Boil a qt of tap water. Put carrots in. This should be done in about a minute. Then drain.
Prepare a skillet in medium high heat. Add in remaining peanut oil. Stir fry garlic. Toss in celery, carrots, peas plus the bell peppers.
Then, put rice in after stir frying these for a minute. Then, stir fry again when rice is in. Put sauce then cook for 5min. Be sure to stir continuously.
>> Vegetable Fried Rice Recipe