#kung pao chicken

[thelcsdaily]

Kung Pao Pork

The perfect blend of salt, sweetness, tang, and fire makes kung pao chicken a Chinese takeaway favorite. You can customize the recipe to your liking when you cook the dish at home. Adjust the amount of chiles to suit your family's tastes; you may also use cubed chicken thighs, breasts, or ground pork, as I have done here. You can even replace the peanuts with cashews or walnuts. For this kung pao pork, be sure to prepare some steam rice and any desired vegetables before heating up your wok. As with many stir-fries, it comes together quickly and is best enjoyed hot. Furthermore, remember to activate the exhaust fan on your stove because frying dried chilies can release smoke.

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

[buffetlicious]

Three packs of Takeaway Dinner from nearby coffee shop just across the road. Let’s us start off with this box of economy rice (菜饭) which consisted of stewed fried tofu topped with savoury minced pork, followed by stir-fry okra and sweet & sour pork.

The second box of Economy Rice (菜饭) had simpler dishes of stir-fried bok choy with silky smooth steamed egg custard and crispy pork in soy reduction. The last pack had kung pao chicken (宫保鸡丁), eggplant stew and the same crispy pork in soy reduction over white rice.

[morethansalad]

Kung Pao Cauliflower / 宫保菜花 (Vegan)

[melaugo]

Kung pao Chicken

[dinosaurwithablog]

I made Kung Pao chicken, and it came out great!!! There are no good Chinese restaurants around here so I decided to make my own version of it. It was easy and rather quick, and it's as good, if not better, than a lot of other versions that I have had because I put my own little touches on it. It worked very well. I left out the red pepper flakes so Petey could enjoy it with me. I am very happy and very full. Thank God for leftovers!!! 😋😍😊

[thetaleoffood-archive]

[paulpingminho]

[friendofthecrows]

Thanks to Tumblr every time I have kung pao chicken I think of kung pow penis

[angelicapocalypse]

• Why Does Lianhua Blood Duck Look Insane- Oh Wait…- It's Because He Is- •

• Scent Of Blood Makes Him Go A Bit- Uh Crazy 😐😬🙂😂🤣🙈💗 •

[comfortspringstation]

30 Minute Kung Pao Chicken

[buffetlicious]

Mum bought Sliced Fish Rice Vermicelli Soup from the coffee shop near our house for lunch. Both sis and I had Economy Rice (菜饭) but with different dishes. She had sweet & sour pork, eggplant and kung pao chicken while I chose braised pork leg, savoury fried peanuts & anchovies and kung pao chicken.

[slowlycooking]

[morethansalad]

Cauliflower Kung Pao (Vegan)

[tedturneriscrazy]

Howdy, folks! It's time for another Taco Dragon recipe post! Yes, I do still do those! Just look at that cute icon of mine.

Anyways, I have crawled out of my hole to offer you this:

Kung Pao Quesadillas!

@nikkydash

As you can probably gather from the name, this is Kung Pao chicken in quesadilla form. Obviously you could just go and get tortillas, cheese, and an order of the chicken from your favorite Chinese takeout joint, put everything together, and call it good.

However, as recently named Taco Dragon employee of the month*, I decided to step things up a bit!

(*See this post for proof!)

To start I made my own tortillas

I've made them for previous recipes, so I won't go into too much detail.

Now for the Kung Pao chicken! I used this recipe from The Woks of Life.

Here's a shot of (most of) the ingredients:

This can be essentially divided into three main categories:

Chicken + Marinade

~1 lb boneless skinless chicken breast, cut into small chunks

1 tbsp vegetable oil

1 tsp shaoxing wine

1 tsp cornstarch

⅛ tsp salt

Pinch of white pepper

Sauce

1 tbsp light soy sauce

½ tsp dark soy sauce (yes, they are different!)

1 tbsp black rice vinegar (can sub in Balsamic vinegar if you can't find it)

1 tsp sugar

3 tbsp water

1 tsp cornstarch

Aromatics

3 cloves garlic, minced

2 thin slices ginger, minced (or ~ ½-1 tsp squeeze bottle ginger)

2-3 dried chilis, seeds removed and chopped

1½ tsp Sichuan peppercorns (ideally fresh ground in a mortar and pestle, can used powder)

6 green onions, light parts only, cut into ¾" pieces

Also you'll need 1 cup roasted peanuts for the end.

Mix the chicken with the marinade ingredients and allow to sit for at least 20 minutes. Use this time to put together the sauce and aromatics, as well as shred some cheese.

And here's everything prepped and ready to go!

Heat a wok on high (or as high as you're as your comfortable going), add 2 tbsp vegetable oil, and cook the chicken through, setting aside. Heat an additional tbsp oil, add the aromatics, and stir fry for about a minute until fragrant. Add the chicken back in, heat through for an additional minute, then add the sauce, stirring until thickened. Finally, mix in the peanuts.

I must say, this stuff is pretty damn good! This was also my first time working with Sichuan peppercorns, which impart a pleasant numbing sensation that goes quite well with the overall spice profile.

Normally, you'd serve this over some rice, but today we're making quesadillas!

Pretty simple procedure from here: fold the tortilla in half, heat a skillet, and cook on both sides until cheese is melted through and the tortillas are browned to your liking.

And you know we have to get a look inside!

I must say, melted cheese and Kung Pao chicken folded into a tortilla work together beautifully! The spicy profile of the chicken goes well with the cheese, and the peanuts provide a nice crunch.

Catch you all next time when inspiration strikes!

Whenever that may be...

[thetaleoffood-archive]