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Old 12-14-2004, 03:37 PM   #1
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Kung Pao Shrimp or Chicken

Anyone with a good recipe for Kung Pao Shrimp or Chicken? I had some at the local P.F. Chang's (not authentic I know...but it tastes good) and have been trying to duplicate it at home.

I found something on food tv from Wolfie but it was not....satisfying.

I do have a wok & a 18k burner on my cooktop but if necessary I also have a 130k outdoor burner I can use (haven't used the wok on it yet but it sounds dangerous....and tasty)

TIA

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Old 12-14-2004, 03:47 PM   #2
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I would be interested too. Hubby would even eat Kung Pao dog food if I had the recipe.
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Old 12-14-2004, 06:02 PM   #3
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My dog wouldn't eat Kung Pao dog food though! She is too spoiled. OK, where are all our Asian specialty people? This is a must have for the holidays I think. New Years Eve is about cool foods for us.
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Old 12-14-2004, 06:31 PM   #4
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Did a Google search for Kung Pao (one of my favorites) and it looks pretty simple! I'd rather hear from our Asian Cuisine experts as well on this one before I try it! Whenever I've had Kung Pao it's always served with rice but I wonder how it would be over glass noodles? Mmmmmm... gimme extra chile peppers please! :D
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Old 12-14-2004, 06:35 PM   #5
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Here is a recipe I use and I normally make chicken not shrimp because my kids prefer chicken over shrimp.

4 Boneless chicken cut into small cubes (about an inch)
1 spring onion/scallion finely chopped
1 inch stick of fresh ginger grated
6 dried chillies (arabol)
1 cup of peanuts (unsalted)

For the sauce
1/2 tbsp of cornstarch
2 tbsp of dark soy sauce
1 tbsp of oyster sauce
1 tsp of sugar
1 tbsp of rice vinegar
1/4 tsp of sesame oil (too much and it will be overpowering)

Salt to taste (soy and oyster both have good amount so be careful)

Oil about a cup.

First add about 1/2 cup of oil to a saute pan. When the oil is slightly hot add the peanuts and stir them on a low flame until they are lightly toasted and browned. Drain them on a paper towel.

Next crank up the flame and add the chicken cubes to the oil and stri fry them in the hot oil until lightly browned. Remove and drain on a paper towels.

Now heat up some oil in a wok. Once it's really hot (smoke should come out of it). Add the arabol chillies, followed by the reserved chicken. Now add the sauce ingredients and finely the peanuts. Cook on high heat for 5 minutes stirring it constantly. Finely shut the heat and stir in the chopped scallions. Serve with rice of your choice (plain or fried).
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Old 12-14-2004, 06:39 PM   #6
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Wow! Ask and ye shall receive! Thanks, Yakuta! :D
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Old 12-14-2004, 11:07 PM   #7
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YEEHA!!! Kung Pao chicken for dinner! Thanks Yakuta, I was hoping you would help out.
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Old 12-15-2004, 06:41 AM   #8
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Thanks, Yakuta. Will try this at home.
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Old 12-16-2004, 06:01 PM   #9
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It was GREAT! OK, my kids hated it (too spicy and too many nuts) but WE loved it. Thanks a bunch.
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Old 12-17-2004, 06:53 PM   #10
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Thanks Yakuta,

I'll try and make this next week.

Anyone have any tips for stir frying shrimp in a wok? I recall somewhere something about double frying them or something like that.

With chicken I typically marrinade it a bit with some flavors+corn starch. Makes for a very juicy chicken. The starch acts as a type of batter. Will something similar work (or is it even desirable) for shrimp?
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