Anyone have a good Kung Pow Chicken Recipe?

Alfredo's Authentic Kung Pao Chicken Recipe





Ingredients:





* 12 ounces chicken breasts without skin -- boneless


* 1 tablespoon sherry -- * see note


* 1 teaspoon cornstarch


* 1/4 cup water


* 1/4 cup soy sauce, low sodium


* 4 teaspoons cornstarch


* 1 tablespoon sugar


* 1 teaspoon rice wine vinegar


* 5 dashes hot pepper sauce -- ** see note


* 1 tablespoon cooking oil


* 2 teaspoons ginger root -- minced


* 2 cloves garlic -- minced


* 1 cup green onions -- cut in 1/2'; pieces


* 1/2 cup peanuts


* 2 cups hot cooked rice





Directions:





Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.





Per Serving: 379 Calories; 14g Fat (32.3% calories from fat); 24g Protein; 39g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 674mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.





NOTES : * I use cream sherry for a slightly sweeter taste. ** I like Tiger Sauce brand pepper sauce.





This recipe for Kung Pao Chicken with a POW serves/makes 4.Anyone have a good Kung Pow Chicken Recipe?
wish I did, good question, When made right that stuff ROCKS!Anyone have a good Kung Pow Chicken Recipe?
First find the nearest cat... then skin it, then....


Sorry had to
Kung Pao Chicken





Prep time: 30 min


Serves: 3-4





1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces


5 tablespoons soy sauce


2 tablespoons sherry (or sake)


1 tablespoon plus 2 teaspoons cornstarch


2 teaspoons sugar


2 tablespoons white wine vinegar or rice vinegar


2 teaspoons Asian sesame oil


1/3 cup water


2 tablespoons cooking oil


1/2 cup peanuts


4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces


1/4 teaspoon dried red pepper flakes





RECIPE METHOD


In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.


In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.


In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.


VARIATION


Cashew Chicken: Substitute the same amount of cashews for the peanuts.
KUNG POW CHICKEN





Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart!


1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces


1 egg white


4 teaspoons cornstarch


1 teaspoon chinese chili paste with garlic


2 tablespoons soy sauce


1 teaspoon dry sherry


1 teaspoon red wine vinegar


1/4 cup chicken broth


1 teaspoon oriental sesame oil


3 tablespoons vegetable oil


1/2 cup unsalted peanuts


4 green onions, chopped into 1/2-inch pieces


2 garlic cloves, minced


1/2-1 teaspoon crushed red pepper flakes





4 servings Change size or US/metric


Change to: servings US Metric





20 minutes 10 mins prep


In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.


In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.


Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.


Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.


Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.


Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.





GOOD LUCK!!!!
KUNG PAO CHICKEN


Prep time: 10 Minutes


Marinating time: 15 Minutes


Cooking time: About 10 Minutes





1 TBSP each dry sherry and cornstarch


1/2 tsp salt


1/8 tsp white pepper


1 1/2 pounds boneless, skinless, chicken breasts cut in 1/2-inch cubes





1/4 c cooking oil (divided uses)





4 to 6 small dried hot red chiles


1/2 c salted peanuts


1 teaspoon each minced garlic and grated fresh ginger


1 green onions (including tops), cut into 1 1/2-inch lengths





Cooking sauce:


Stir together 2 TBSP soy sauce, 1 TBSP each white wine vinegar and dry sherry, 3 TBSP chicken broth or water, and 2 TBSP each sugar and cornstarch.








In a bowl, stir together sherry, cornstarch, salt, and white pepper. Add chicken and stir to coat, then stir in 1 TBSP of the oil and let marinate for 15 minutes. Meanwhile, prepare cooking sauce and set aside.





Place wok over medium heat; when wok is hot, add 1 TBSP of the oil. When oil is hot, add chiles and peanuts and stir until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from wok and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from wok; set aside.





Pour 1 TBSP more oil into wok and increase heat to high. When oil begins to heat, add garlic and ginger and stir once, then add half the chicken mixture. Stir-fry until meat is no longer pink in center; cut to test (about 3 minutes). Remove from wok and set aside. Repeat to cook remaining chicken, adding remaining 1 TBSP oil.





Return all chicken to wok; add peanuts, chiles, and onions. Stir cooking sauce and pour into wok; stir until sauce boils and thickens.


Makes 4 servings.








This is the most authentic home-made Kung Pao I've tried. The number of chiles you use is up to you, just know the peanuts really do get HOT when they take on the oils released from the chiles in the first cooking step!





Cheers
KUNG POW CHICKEN





3/4 lb. chicken, cubed


1/4 tsp. salt


1 tbsp. cornstarch


1 egg white


1/2 c. peanut oil


1 c. peanuts


1 can water chestnuts


1/4 c. chopped onion


2 sm. garlic cloves, chopped


1 or 2 tsp. szechuan sauce


4 tbsp. soy sauce


3 tbsp. sherry


1 tbsp. red wine vinegar


1 tbsp. sugar


1/4 c. chicken broth


1 1/2 tbsp. cornstarch





Prepare chicken by mixing with the first three ingredients (salt, cornstarch, egg white) refrigerate for 20 minutes.


Cook in a wok. Heat oil, add chicken in batches and cook. Remove chicken and add peanuts for 30 seconds. Drain peanuts.





Put chicken in wok, add onion, all spices and the peanuts. Mix chicken broth and cornstarch together, add to mixture. Serve over rice.