Kung Pao Chicken on the Performer

chicagokp · 11-17-2012, 07:13 PM

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.

buccaneer · 11-17-2012, 07:15 PM

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

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

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

My kinda food!!

+1!!!

11-17-2012, 07:13 PM	#1
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	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. __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-17-2012, 07:15 PM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	My kinda food!! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

11-17-2012, 07:30 PM	#3
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Nice! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

11-17-2012, 07:38 PM	#4
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Dang fine. I'd go down on that! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

11-17-2012, 07:48 PM	#5
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Whoa buddy, hold the phone!!! If I can outrun the law, I can make it there in 3 hours flat for leftovers!!! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

11-17-2012, 09:48 PM	#6
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Damn righteous! Well done! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

11-18-2012, 06:40 AM	#7
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	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!

11-18-2012, 08:32 AM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Nice job! that looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-18-2012, 08:38 AM	#10
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	Excellent! Thanks for the added detail. I may try this tonight.

11-18-2012, 08:45 AM	#12
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Looks like the real deal there...........spectacular! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

11-18-2012, 09:00 AM	#13
woodpelletsmoker is one Smokin' Farker Join Date: 03-29-11 Location: Beijing,China Downloads: 0 Uploads: 0	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.

11-18-2012, 09:01 AM	#14
woodpelletsmoker is one Smokin' Farker Join Date: 03-29-11 Location: Beijing,China Downloads: 0 Uploads: 0	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.