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    You are in: Home / Chinese / Another Kung Pao Chicken (Gluten-Free) Recipe
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    Another Kung Pao Chicken (Gluten-Free)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Andrew Mollmann's Note:

    Found it here: http://manggy.blogspot.com/2007/10/kung-pao-chicken.html and just so happened to have all of the necessary ingredients. I liked this kung pao chicken more than the other similar recipes that I have tried, so I thought I'd post it. Don't let the long list of ingredients scare you off, it really comes together quickly.

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Marinate

    Veggies

    Sauce

    Stir Fry

    Directions:

    1. 1
      Dice chicken into 1-inch pieces. Place the chicken cubes, oil, cornstarch, wine, and soy sauce in a bag and give a quick toss before placing in the refrigerator for 30 minutes to marinate.
    2. 2
      While the chicken is marinating, dice bell pepper and cucumber into 1/2-inch squares, dice the red onion, and chop the green onions into 1/2-inch pieces.
    3. 3
      Mince the garlic and grate the ginger; set aside.
    4. 4
      In a wok or any suitably large frying pan, dry-roast the dried red peppers and peppercorns until they release their aroma; set aside.
    5. 5
      In a blender or food processor, combine hoisin sauce, soy sauce, rice wine, vinegar, oyster sauce, sugar, and chicken stock. Toss in the roasted peppercorns and 2 dried peppers and puree until no big chunks of the dried red pepper remain and the peppercorns are pulverized. If you don't have a blender or food processor or if you want to be more thorough, crush the peppers and peppercorns with a mortar and pestle, then just whisk together with the sauce in a small bowl or use the blender anyway.
    6. 6
      In the same pan as before, heat 1 tbsp vegetable oil over high heat (smoking hot really) and dump the contents of the chicken bag into the wok and stir fry until it has just cooked through.
    7. 7
      Remove chicken from the pan, leaving the hot oil behind, and set aside. You could also fry the peanuts until they achieve a darker brown hue (especially if you only have unroasted peanuts) but I didn't bother.
    8. 8
      In the same oil, sauté the cucumber, onion, green onion, and red bell pepper for about 4 minutes over high heat; just to remove their rawness while still retaining their crunchiness. If they start to release liquid, stop cooking and drain them right away.
    9. 9
      In the same oil, sauté the ginger and garlic for 30 seconds.
    10. 10
      Add contents of the blender (the sauce) and bring to a boil. Keep it at a boil until it has reduced to a thick syrup-like consistency.
    11. 11
      Return the cooked chicken to the wok and add the peanuts, the remaining 5 dried peppers, and the cooked vegetables and toss to heat the chicken through and coat with sauce.
    12. 12
      Transfer to your serving plate and drizzle with sesame oil. Serve over a bed of rice.

    Ratings & Reviews:

    • on January 26, 2011

      55

      Haven't tried this yet, but it looks great, so I'm adding it to my cookbook for later. Kung pao chicken as I've experienced it has always had Sichuan peppercorns. It's usually served with diced carrots rather than red bell pepper, but I'm sure the bell pepper is just as colorful and tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Another Kung Pao Chicken (Gluten-Free)

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.6
     
    Calories from Fat 166
    44%
    Total Fat 18.4 g
    28%
    Saturated Fat 2.7 g
    13%
    Cholesterol 60.9 mg
    20%
    Sodium 1491.0 mg
    62%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 10.7 g
    43%
    Protein 27.8 g
    55%

    The following items or measurements are not included:

    szechuan peppercorns

    ginger

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