How To make Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Ingredients
1/2
cup
peanuts, raw
3
cup
oil, peanut
2
each
chicken, breasts
1
each
egg, white
1 1/2
tablespoon
water chestnut flour
SAUCE:
4
each
onions, green
2
each
garlic, cloves
1
tablespoon
ginger, root, minced
1/2
cup
stock, chicken
1/2
tablespoon
oil, sesame
1/2
tablespoon
vinegar, chinese, red
1/2
tablespoon
soy sauce, dark
1 1/2
teaspoon
chili paste, with garlic
1
tablespoon
sherry, dry
1
sugar, pinch
1
cornstarch, paste
Directions:
Preparation: Trim ends off green onions and cut light green and white part into 1 inch sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1 inch strips, then crosswise to make 1 inch chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.
Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat. Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
How To make Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)'s Videos
Kung Pao Chicken Recipe By Food Fusion
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Kung pao chicken
Recipe in English:
Ingredients:
Chicken:
• Chicken boneless cubes ½ kg
• Namak (salt) ½ tsp or to taste
• Kali mirch powder (black pepper powder) ¼ tsp or to taste
• Soy sauce 1 tbs
• Baking powder ¼ tsp
• Cornflour 1 tbs
• Oil 1 tbs
Sauce:
• Chicken stock(Yakhni) ½ cup or as required(Chicken stock is also called Chicken Yakhni in Urdu)
• Soy sauce 2 tbs
• Rice vinegar/vinegar 1 & ½ tbs
• Worcestershire sauce
• Chili sauce 1 tsp
• Brown sugar 1 tsp
• Corn flour 1 tbs
Final cooking:
• Oil 2 tbs
• Dried red chilies chopped 1-2 or to taste
• Adrak (ginger) chopped 1 tbs
• Lehsan (garlic) chopped 1 tbs
• Bell pepper (different colors) cubes ½ cup (optional)
• Green onion’s white chopped ¼ cup
• Roasted peanuts ½ cup
• Salt to taste
• Black pepper to taste
• Sesame oil ½ tsp
• Green onion’s green chopped ¼ cup
Directions:
- Marinate chicken in mentioned ingredients and fry in 1 tbs oil until light brown. Set aside.
- Mix all sauce’s ingredient, mix well and set aside.
- In a wok, add oil and saute dried red chilies, ginger, garlic. Add white part of green onion and bell pepper, saute and add chicken and sauce. Mix well. Add roasted peanuts, sesame oil and green onion and mix.
- Tips:
- Rice vinegar can be substituted with white vinegar
- To make saucy, add chicken stock and increase quantity of corn flour in sauce.
- In last step of cooking, all veges and chicken will be sautéed for lil time as everything is cooked. Don’t overcook the vegetables.
Recipe in Urdu:
Ajza:
Chicken Marination:
• Chicken boneless cubes ½ kg
• Namak ½ tsp or to taste
• Kali mirch powder ¼ tsp or to taste
• Soy sauce 1 tbs
• Baking powder ¼ tsp
• Cornflour 1 tbs
• Tel 1 tbs
Sauce:
• Yakhni ½ cup or hasb e zarooart
• Soy sauce 2 tbs
• Rice vinegar/vinegar 1 & ½ tbs
• Worcestershire sauce 1tsp
• Chili sauce 1 tsp
• Brown sugar 1 tsp
• Corn flour 1 tbs
Final cooking:
• Oil 2 tbs
• Sukhe lal mirch chopped 1-2 or to taste
• Adrak chopped 1 tbs
• Lehsan chopped 1 tbs
• Bell pepper (different colors) cubes ½ cup (optional)
• Hari pyaz ka green part chopped ¼ cup
• Roasted peanuts ½ cup
• Namak hasb e zarooart
• Kali mirch powder hasb e zaroorat
• Til ka tel½ tsp
• Hari pyaz ka white part chopped ¼ cup
Directions:
-Chicken mein marinatation k tamam ajza dal ker marinate ker lein, 1tsp tel mein halka sunhaira fry kerein aur side per rakh dein.
-Bowl mein sauce k tamam ajza shamil ker k ache tarhan mix ker lein aur side per rakh dein.
-Karhai mein tel,sukhe lal mirchein,adrak,lehsan dal ker saute karein ab is mein hari pyaz (white part) aur bell pepper dal ker saute karein,marinated chicken aur sauce shamil ker lein,ache tarhan mix karein.
-Akhir mein roasted peanuts, namak, kali mirch powder, til ka tel aur green onion dal ker mix karein.
Tips:
- Rice vinegar ki jagha white vinegar bhi istamal ker saktay han.
- Saucy banana kliya, chicken ki yakhni aur and corn flour ki quantity berha saktay han sauce mein.
- Cooking ka akhiri step mein, tamam veges aur chicken ko surf halka sa sauté kerna hai. Vegetables ko ziyada nahi pakana hai.
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
Stir-fried Chinese Peanuts Chicken: Tasty, Easy and Quick
Peanuts are an ingredient quite often used in Asian recipes.
They will bring a delicious flavour and crunch to this stir-fried Chinese peanut chicken.
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????????Ingredients for 4 persons
Chicken marinade:
4 chicken thighs
1 tsp Shaoxing cooking wine
1 tbsp light soy sauce
½ tsp dark soy sauce
A pinch of salt
Ground pepper
1 tsp cornstarch
Others :
3 garlic cloves
50g celery
½ pepper
1 onion
1 carrot
A pinch of salt
Ground pepper
100g roasted and salted peanuts
1 tbsp light soy sauce
1 tbsp oyster sauce
7cl water
2 tbsp vegetable oil
???? Music ????
That's What It Takes (Instrumental) - NEFFEX
Dusty Rhymes - Freedom Trail Studio
How to make Kung Pao Chicken (with peanuts)
Learn to make this easy and delicious Chinese meal.
SUPER EASY Kung Pao Chicken Recipe 宫保鸡 One Pot Chinese Chicken Recipe • Spicy Chinese Food
See our newer and easier version of Kung Pao Chicken here:
Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China.
This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine.
Refer to the ingredient list below or go to our webpage for easy reference:
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
----------
Serves 4
Marinate for chicken
700g of chicken meat
1 tablespoon of oyster sauce
1 tablespoon of light soya sauce
2 teaspoons of cornflour or tapioca flour
a generous dash of white pepper
Gravy
1 cup of water
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce
Other ingredients
3 cloves of garlic - minced
2 onions - quartered
3 pieces of chilli padi (optional)
20 pieces of dried chilli (soaked to rehydrated)
1 stalk of spring onion - cut into 1 inch long
4 slices of young ginger
2 teaspoons of sugar
1 teaspoon of Sichuan peppercorns
1 tablespoon of Chinese cooking wine or Huatiao wine
1 tablespoon of sesame seed oil
2 tablespoons of black vinegar
Kung Pao chicken recipe || made with Mama Sita's Oyster Sauce kungpao chicken restaurant style
Kung Pao chicken recipe
Ingredients
250 g Chicken breast (cut in cubes)
Marinate chicken with salt 1/3 tsp , white pepper powder 1pinch , 1 egg white and cornflour 2tbsp mix well and set aside.
*In wok ,heat cooking oil and fry marinated chicken until golden (3_4) minutes and set aside.
*
______Vegetables______
*bell pepper red, yellow, green(cut in cubes)
**Onion (cut in cubes)
*Zucchini ( cut in cubes)
*Whole round chilli
*Button mushroom slices
*Roasted peanuts (30_40g)
____for sauce____
*Oil 1tbsp
*Chopped Garlic 1tsp
*water 1/3 cup
*Sweet ABC sauce 2tbsp
*Worcestershire 1tbsp
*Dark soy sauce 1tsp
*Sugar 2tsp
*Chicken powder 1tsp
*Oyester sauce (mama sita ) 2tbsp
*White vinegar 2tbsp
*Red chilli sauce 1tbsp
*Sesame oil 1tsp
*****For cornflour slurry****
Mix corn flour in a quarter cup of water 2tbsp cornflour+3 tbsp water mix it well &set aside.
Instruction
Add 1tbsp cooking oil in the wok and add garlic and saute for a few seconds until aromatic.
Add vegetables and stir fry.
Then add 1/3 cup water and cook for a few seconds.
Now add all sauces
Sweet ABC sauce 2tbsp
*Worcestershire 1tbsp
*Dark soy sauce 1tsp
*Sugar 2tsp
*Chicken powder 1tsp
*Oyester sauce (mama sita ) 2tbsp
*White vinegar 2tbsp
*Red chilli sauce 1tbsp
add 1tbsp of Cornflour slurry
Cook until you get your desired consistency.
add *Sesame oil 1tsp & mix it well,
Now add roasted peanuts.
Serve hot
Red chilli sauce full recipe
#mamasitaspartner
Music: Harmony
Musician: @iksonmusic