The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Kung Pao Chicken on the Performer (http://www.bbq-brethren.com/forum/showthread.php?t=147967)

chicagokp 11-17-2012 07:13 PM

Kung Pao Chicken on the Performer
 
I made up some Kung Pao Chicken tonight.

Ingredients:
Chicken Breasts
Corn Starch
Sesame Oil
6 garlic cloves, minced
4 Scallions, chopped (separate white from green)
Roasted Peanuts
Fresh Spinach
6 dried chilies

Sauce
1.5 Tbsp Hoisin
2 Tbsp Black Bean and garlic paste
1 Tbsp Soy
1 Tbsp sugar
1 Tbsp Siracha
1 Tbsp Vinegar

http://i5.photobucket.com/albums/y18...6117604651.jpg

Cook up the chicken. I had about 1/4 cup of oil in the wok. Had to use a foil snake mod to keep the wok from falling in. I just got the grill grate and didnt' realize that my wok is just a touch too small. Set chicken on the side.

The cook the chili's till they turn black and just start to smoke.

http://i5.photobucket.com/albums/y18...6124CDDF5F.jpg

After the chilies turn black, add in the garlic and white scallions. Cook for a few minutes, then add in the sauce, cooked chicken and cook till the sauce gets to a boil. Then add in the spinach in batches.

http://i5.photobucket.com/albums/y18...61335546E5.jpg

It will start to wilt and allow you to add more. Then add in the peanuts and green scallions. When all the spinach has wilted and you've folded everything together, it's ready.

http://i5.photobucket.com/albums/y18...613C47848C.jpg

Serve over rice, or noodles.

http://i5.photobucket.com/albums/y18...614FAC6EDF.jpg

Enjoy.

buccaneer 11-17-2012 07:15 PM

:whoo: :whoo: :whoo:

My kinda food!!

Bonewagon 11-17-2012 07:30 PM

Nice!

bluetang 11-17-2012 07:38 PM

Dang fine. I'd go down on that!

MisterChrister 11-17-2012 07:48 PM

Whoa buddy, hold the phone!!! If I can outrun the law, I can make it there in 3 hours flat for leftovers!!!

SmokinAussie 11-17-2012 09:48 PM

Damn righteous!

Well done!

Cheers!

Bill

SmokeFan 11-18-2012 06:40 AM

Quick question about your recipe. What do you do with the cornstarch? And is that 1/4 cup of sesame you add to cook the chicken in, and then it just stays in the pan as you move on to toasting the chiles?

Looks really good! I've tried to cook Kung Pao before, and totally flopped. Your recipe is something I want to try soon!

chicagokp 11-18-2012 07:05 AM

Quote:

Originally Posted by SmokeFan (Post 2274566)
Quick question about your recipe. What do you do with the cornstarch? And is that 1/4 cup of sesame you add to cook the chicken in, and then it just stays in the pan as you move on to toasting the chiles?

Looks really good! I've tried to cook Kung Pao before, and totally flopped. Your recipe is something I want to try soon!


Cut up your chicken, then add about a TBSP of corn starch and sesame oil to the chicken. Then mix it up with your hands. You want everything well coated. This is the only time I use sesame oil, as a marinade with the corn starch for the chicken.

I do the rest of my cooking with either canola or peanut oil. Get the oil (about a 1/4 cup) nice and hot (near smoke temp) and flash fry the chicken in batches. You may need to adjust your oil amounts between batches. After the last batch of chicken has cooked, then I adjust the oil one last time. You only want about 1/8 of a cup of oil in the wok. Then you add the chilies. I used Dried Mexican Chili De Arbols. Then you should just follow the recipe.

For the spinach, I used a whole bag of the salad in a bag stuff, baby spinach. I used about 3/4 of a cup of peanuts and 2 chicken breasts.

Ron_L 11-18-2012 08:32 AM

Nice job! that looks great!

SmokeFan 11-18-2012 08:38 AM

Excellent! Thanks for the added detail. I may try this tonight.

chicagokp 11-18-2012 08:39 AM

Quote:

Originally Posted by SmokeFan (Post 2274624)
Excellent! Thanks for the added detail. I may try this tonight.

Cool. Post some pron of how it turns out!

code3rrt 11-18-2012 08:45 AM

Looks like the real deal there...........spectacular!

woodpelletsmoker 11-18-2012 09:00 AM

Very interesting you American like this dish too
I am native chinese in Beijing,China.
The right name of this dish in mainland China is called Gong Bao Ji Ding.
Your name must came from TaiWan Or HongKong
This dish originated from Si Chuan province in south west China some 300 years ago after the name of the governor.

woodpelletsmoker 11-18-2012 09:01 AM

Very interesting you American like this dish too
I am native chinese in Beijing,China.
The right name of this dish in mainland China is called Gong Bao Ji Ding.
Your name must came from TaiWan Or HongKong
This dish originated from Si Chuan province in south west China some 300 years ago after the name of the governor.

Phubar 11-18-2012 10:21 AM

Quote:

Originally Posted by buccaneer (Post 2274301)
:whoo: :whoo: :whoo:

My kinda food!!



+1!!!


All times are GMT -5. The time now is 08:43 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.