Chicken Kung Pao

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Vegetarian kung pao cauliflower

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 1 large cauliflower, cut into large florets
  • 4 long red chillies
  • 2 teaspoons cornflour
  • 1/3 cup Massel vegetable liquid stock
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon shao hsing (Chinese rice wine)
  • 2 tablespoons peanut oil
  • 1 red capsicum, thinly sliced
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 1/2 teaspoon Szechuan peppercorns, crushed
  • 4 green onions, thinly sliced
  • Steamed jasmine rice, to serve
  • 2 tablespoons unsalted roasted peanuts, chopped

Method

  • Step 1
    Place cauliflower florets in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 4 minutes or until just tender. Drain well.
  • Step 2
    Finely chop 2 chillies. Place corn our in a large bowl. Gradually stir in stock, sauces, shao hsing and chopped chilli. Add cauli ower. Toss to coat.
  • Step 3
    Heat a wok over medium-low heat. Add oil. Swirl to coat. Add remaining chillies. Cook for 3 to 4 minutes or until fragrant and beginning to char. Using tongs, carefully transfer to paper towel to drain.
  • Step 4
    Increase heat to medium-high. Using tongs and reserving sauce mixture, add cauli ower to wok. Add capsicum. Stir-fry for 2 to 3 minutes or until beginning to char. Add garlic, ginger, peppercorns and white part of onion. Stir-fry for 1 minute or until fragrant. Add sauce mixture. Stir-fry for 2 minutes or until sauce bubbles and slightly thickens. Serve with chillies and rice, sprinkled with peanuts and remaining onion.

Sichuan chicken stir-fry

Image credit: Al Richardson & Guy Bailey – taste.com.au

Ingredients

  • 1/3 cup soy sauce
  • 1/4 cup shao hsing (Chinese cooking wine)
  • 1 tablespoon cornflour
  • 500g chicken breast fillets, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 brown onion, cut into thin wedges
  • 2 large dried chillies
  • 2 teaspoons Sichuan peppercorns (see note)
  • 2 garlic cloves, finely chopped
  • 400g broccoli, cut into small florets
  • 1 teaspoon sesame oil
  • Steamed jasmine rice, to serve

Method

  • Step 1
    Combine soy sauce, shao hsing and cornflour in a bowl. Stir until mixture is smooth and combined. Place chicken in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
  • Step 2
    Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
  • Step 3
    Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add chilli, peppercorns and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add broccoli. Stir-fry for 2 minutes or until tender.
  • Step 4
    Return chicken to wok. And remaining sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Drizzle with sesame oil. Serve with rice.

Slow-cooker Kung Pao chicken

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1/3 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 long red chilli, thinly sliced
  • 1 tablespoon peanut oil
  • 750g skinless chicken thigh fillets, cut into 3cm pieces
  • 2 small red capsicums, roughly chopped
  • 2 tablespoons roasted peanuts, roughly chopped
  • 2 green onions, thinly sliced
  • Steamed jasmine rice, to serve
  • Red chilli, thinly sliced, to serve

Method

  • Step 1
    Combine stock, sauces, honey, garlic, ginger and chilli in a bowl.
  • Step 2
    Heat oil in a large frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches, for 2 minutes or until browned. Transfer chicken to slow cooker. Pour sauce mixture over chicken. Cover. Cook on LOW for 3 hours (or HIGH for 1 hour 30 minutes) or until chicken is tender.
  • Step 3
    Add capsicum. Cover. Cook on LOW for 30 minutes (or HIGH for 15 minutes) or until capsicum is tender and sauce has thickened slightly.
  • Step 4
    Spoon chicken into a serving dish. Top with peanut, onion and extra chilli. Serve with rice.

kung pao lamb

Image credit: Andrew Young – taste.com.au

Ingredients

  • 2 tablespoons peanut oil
  • 500g lamb leg steaks, thinly sliced
  • 1 red onion, halved, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 80g (1/2 cup) roasted unsalted peanuts
  • 2 garlic cloves, crushed
  • 2 teaspoons crushed chilli
  • 2 teaspoons finely grated fresh ginger
  • 185ml (3/4 cup) Massel salt reduced chicken style liquid stock
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon cornflour
  • 6 shallots, trimmed, thinly sliced diagonally
  • Steamed white rice, to serve
  • Crushed chilli, extra, to serve
  • Hoisin sauce, extra, to serve

Method

  • Step 1
    Heat a wok or frying pan over high heat. Add half the oil and heat until just smoking. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb, reheating the wok between batches.
  • Step 2
    Add the remaining oil and heat over high heat. Stir-fry the onion and capsicum for 5 minutes or until the onion softens. Add the peanuts, garlic, chilli and ginger and stir-fry for 30 seconds or until peanuts are golden.
  • Step 3
    Combine stock, oyster sauce, hoisin sauce and cornflour in a small jug. Add the stock mixture and lamb to the wok. Bring to the boil. Cook, stirring, for 2 minutes or until the sauce thickens. Stir in the shallot. Serve with rice and extra crushed chilli and hoisin sauce.

Kung pao chicken

Image credit: Al Richardson – taste.com.au

Ingredients

  • 8 large (about 800g) chicken thigh fillets, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 5cm-piece ginger, cut into matchsticks
  • 4 dried red chillies
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil
  • 80g (1/2 cup) raw peanuts
  • 1 teaspoon cornflour
  • 60ml (1/4 cup) Massel chicken style liquid stock
  • 1/2 tsp Chinese five spice
  • 4 green shallots, cut into 5cm lengths
  • Fresh baby coriander sprigs, to serve
  • Green shallot curls, to serve

Method

  • Step 1
    Combine the chicken, garlic, ginger, chillies, Shaoxing wine, soy sauce and sesame oil in a large bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • Step 2
    Heat half the peanut oil in a wok over high heat. Add peanuts and stir-fry for 2 minutes or until lightly toasted. Use a slotted spoon to transfer to a plate.
  • Step 3
    Drain the chicken, reserving the marinade in the bowl. Add the cornflour and chicken stock to the marinade and stir to combine.
  • Step 4
    Heat the remaining oil in wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a bowl. Repeat in 3 more batches with the remaining chicken.
  • Step 5
    Return the chicken to the wok with the marinade mixture, five spice, green onion and peanuts. Stir-fry for 2-3 minutes or until the sauce boils and thickens. Serve immediately, topped with coriander and shallot curls.

Kung pao chicken wings

Image credit: Craig Wall – taste.com.au

Ingredients

  • 12 (about 1.2kg) chicken wings
  • 2 tablespoons cornflour
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine (see notes)
  • 40g (1/4 cup) roasted peanuts, to serve (optional)
  • Chopped steamed rice, to serve (optional)
  • Gai lan (Chinese broccoli), to serve (optional)

Kung pao sauce

  • 2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground Sichuan pepper (see notes)
  • 2 tablespoons vegetable oil
  • 3 whole long dried chillies, halved lengthways and seeds discarded
  • 4 garlic cloves, finely chopped
  • 4 green shallots, thinly sliced, white and green parts separated
  • 1 teaspoon cornflour

Method

  • Step 1
    Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper.
  • Step 2
    Cut off the tips of the chicken wings and discard. Cut wings in half through the joints. Place chicken, cornflour, ginger, soy sauce and Shaoxing wine in a large bowl. Mix to combine. Set aside for 20 minutes.
  • Step 3
    Place chicken wings on prepared tray in an even layer. Roast, turning halfway, for 15 minutes or until cooked through.
  • Step 4
    Meanwhile, to make the kung pao sauce, place soy sauce, Shaoxing wine, vinegar, sugar and Sichuan pepper in a bowl. Stir to combine. Set aside.
  • Step 5
    Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the dried chilli and stir-fry for 1 minute or until the chilli turns dark red. Add the garlic and the white parts of the green shallot. Stir-fry for another 30 seconds. Pour in the soy sauce mixture and simmer for 1 minute or until the mixture thickens slightly. Combine cornflour and 1 tsp water in a bowl. Stir into the sauce. Simmer, stirring, for 1 minute, until the sauce is thick and glossy. Remove from the heat.
  • Step 6
    Add the chicken wings to the sauce. Add the peanuts and toss to combine. Transfer the chicken wings to a serving dish. Top with the green parts of the green shallot. Serve with steamed rice and gai lan, if you like.
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