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Unread 11-17-2012, 07:13 PM   #1
chicagokp
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Default 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



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.



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.



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.



Serve over rice, or noodles.



Enjoy.
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Unread 11-17-2012, 07:15 PM   #2
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My kinda food!!
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Unread 11-17-2012, 07:30 PM   #3
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Nice!
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Unread 11-17-2012, 07:38 PM   #4
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Dang fine. I'd go down on that!
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Unread 11-17-2012, 07:48 PM   #5
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Whoa buddy, hold the phone!!! If I can outrun the law, I can make it there in 3 hours flat for leftovers!!!
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Unread 11-17-2012, 09:48 PM   #6
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Damn righteous!

Well done!

Cheers!

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Unread 11-18-2012, 06:40 AM   #7
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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!
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Unread 11-18-2012, 07:05 AM   #8
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Quote:
Originally Posted by SmokeFan View Post
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.
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Unread 11-18-2012, 08:32 AM   #9
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Nice job! that looks great!
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Unread 11-18-2012, 08:38 AM   #10
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Excellent! Thanks for the added detail. I may try this tonight.
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Unread 11-18-2012, 08:39 AM   #11
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Quote:
Originally Posted by SmokeFan View Post
Excellent! Thanks for the added detail. I may try this tonight.
Cool. Post some pron of how it turns out!
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Unread 11-18-2012, 08:45 AM   #12
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Looks like the real deal there...........spectacular!
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Unread 11-18-2012, 09:00 AM   #13
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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.
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Unread 11-18-2012, 09:01 AM   #14
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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.
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Unread 11-18-2012, 10:21 AM   #15
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Quote:
Originally Posted by buccaneer View Post


My kinda food!!


+1!!!
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