Best Chinese Kung Pao Chicken Stir Fry ~ Spicy Chicken Stir Fry Recipe
Learn how to make the best authentic Chinese Kung Pao chicken stir fry. This spicy Chinese chicken stir fry recipe is so good with spiciness, sweetness and saltiness. The Szechuan peppercorns give this Kung Pao chicken stir fry a unique spicy taste. Hope you give this Chinese stir fry a try and....enjoy!
#kungpaochicken #chickenstirfry #chinesechicken #chineserecipe #spicychicken #chinesecooking #recipes #tesscooks4u
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Asian Recipes by Tess Cooks4u
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BEST Chinese Kung Pao Chicken Stir Fry
INGREDIENTS:
1 pound cubed or sliced boneless chicken thighs
1 1/2 cup diced bell peppers
6 green onions - whites and greens separated
8-10 dried red chilies
4-5 large cloves minced garlic
2 tsp. minced or sliced ginger
1 tsp. Szechuan / Sichuan peppercorns
oil
Chicken Marinade:
Cubed chicken
1/2 tsp. dark soy sauce
1 tbsp. Shao Xing wine
sprinkle white pepper
1/4 tsp. baking soda
*Mix above ingredients and marinate for 15-30 minutes
Sauce:
1/2 cup chicken broth or water
1/2 tsp. dark soy sauce
2 tbsp. light soy sauce
1 tbsp. Shao Xing Wine
2 tbsp. black vinegar
2 tsp. sugar
1 tsp. sesame oil
1 tsp. cornstarch
*Mix above ingredients
In a pan or wok on high heat add in oil and marinated chicken.
Spread and let cook for 15 seconds before stirring.
Cook and stir for 3-4 minutes until done and remove from the wok.
Bring wok back up to a medium high heat. Add more oil, minced garlic, ginger and whites of garden onions. Cook and stir for 20 seconds and add in Szechuan peppercorns and dried chilies. Cook and stir for another 20-30 seconds.
Add in peanuts, cook and stir for 30 seconds and add in bell peppers.
Cook and stir for 2 minutes.
Add in chicken and juices. Cook and stir for one minute.
Pour in sauce. Cook and stir for 1-2 minutes until sauce thickens.
Add in green garden onions, stir to combine and you are ready to eat!
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Joyce Chen Bamboo Chopsticks
Fresh Garlic
Kikkoman Lite Soy Sauce
I use the Kadoya Pure Sesame Oil
SHAOXING Rice Cooking Wine
Koon Chun Black Vinegar
Pearl River Bridge is my favorite brand of dark soy sauce.
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Easy Kung Pao Chicken Stir Fry
Today we’re making Kung Pao Chicken, a spicy, sweet, salty Chinese stir-fry that’s best served over rice, that's also very easy to make. This is pretty much like any other stir-fry, except this has dried red chillies. The spice from red chillies isn't intense, and what it adds to the dish is a nice, roasty flavour.
EDIT: Not an authentic recipe. Kung Pao Chicken uses Shaoxing wine like many Chinese-style of cooking. As I do not use alcohol, this recipe uses none, but I still think it tastes good :D.
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Ingredients:
- 300g Chicken
- 30g Roasted Peanuts
- 6-8 Dried Chillies
- Soaked in hot water for 10 mins to rehydrate
- 1 inch Ginger, sliced
- 2 Cloves Garlic
- 1 Onion
- Chicken Marinade:
- 1 tbsp Light Soya Sauce
- 1 tsp White Pepper
- 1 tsp Cornstarch
- Premixed Kung Pao Sauce:
- 1 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1/2 tbsp Dark Soy Sauce
- 1/2 tsp Sugar
- 1 tsp Rice Vinegar
- 2 tbsps Water
- 1 tsp Cornstarch
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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:
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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
This Kung Pao Chicken recipe is super-easy to make at home and bursting with big flavors! When it comes to takeout favorites I can’t resist Kung Pao Chicken with its juicy chicken, crunchy peanuts, and umami rich sauce. My version of this classic Chinese Sichuan dish has been adapted with ingredients that are a little easier to find but still delivers on flavor!
RECIPE:
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HOW TO KUNG PAO Chicken, Shrimp, or Tofu
Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit to try Verb Energy Bars in 4 flavors for only $0.95
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????MY GEAR:
RICE COOKER
CHINOIS STRAINER:
14 NONSTICK SAUTE PAN: (cheaper from culinarydepotinc.com)
MICROPLANE:
SZECHUAN/SICHUAN PEPPERCORNS:
BOOS BLOCK CUTTING BOARD:
INSTANT READ THERMOMETER:
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RECIPE
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▪1lb or 1/2kg boneless skinless chicken thighs
▪100g or 5tbsp high smokepoint oil (avocado, canola)
▪60g or about 1/3c roasted unsalted peanuts
▪Pinch salt
▪2-3 strong pinches pepper
▪pinch red chili flake
▪15g or 1 1/2Tbsp ginger, grated/minced
▪10g or 1-1 1/2Tbsp garlic, grated/minced
▪5g dried chile de arbor (or about 6-8 chiles)
▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot)
▪75g or about 1 med red bell pepper, chopped into 3/4 or 2cm pieces
▪75g or about 1/2c celery, cut into 3/4/2cm pieces on bias
▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons
▪25g or 1 2/3Tbsp chicken stock (or water)
▪75g or 4 1/2 Tbsp soy sauce
▪25g or 2Tbsp dark brown sugar
▪25g or 1 3/4Tbsp Chinese black vinegar
▪25g or 1 3/4Tbsp mirin
▪20g or 1 1/2Tbsp sesame oil
▪3g 1 heaping tsp cornstarch
Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside.
Cut chicken into 1 or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop).
Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil.
Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now.
Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice.
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SHRIMP KUNG PAO
Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain.
Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired.
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TOFU KUNG PAO:
Dry block of extra firm tofu very well. Cut into 1 or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp++ oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan.
#kungpaochicken #kungpaoshrimp #kungpaotofu
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