Sunday, January 29, 2012

Chicken KungPao Noddle

Actually the original recipe use linguini but i prefer use asian noddle coz my son doesn't really like pasta food. And i always love chicken kung pao, either with rice, noddle or even italian pasta. So i really relief when i made this recipe and so satisfy that it's just fit with my taste!! still from the source that i so fond of :)
And.. as usual, i modify this recipe just only bcoz i want more and more sauce so i add more liquid in it and use Black Vinegar rather than Red Wine Vinegar. I like the tanginess of the Black Vinegar that give me a chinese food sensation. But it's up to you to scrabble the recipe or just use exactly like the original one.

1lb boneless skinless chicken breasts
½ cup cornstarch
oil (for deep frying)
1lb uncooked linguini noodles

½ cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
½ cup dry sherry
3 tablespoons red chili paste with garlic
¼ cup sugar
2 tablespoons red wine vinegar
1 tablespoon sesame oil
¼ cup garlic (minced)
1 cup dry roasted peanuts
1 cup dry roasted peanuts
1 cup green onions (sliced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.

(Makes 4 Servings)

Stir Fry Chicken with SoySauce

Can't believe i finally able made a delicious chinese food just exactly like the store!! Sooo.. thankful with the owner of this recipe :) This is the best stir fry chicken i've ever made and definetely will b on my top list!!

well, actually i add more soy sauce and use sweet soy sauce (Indonesian style) instead of honey, and i loovveee it!!! so feel free to choose or modify the recipe just to compliment your own.


1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)

¼ cup honey

3 tablespoons soy sauce

2 tablespoons rice wine

2 tablespoons fresh ginger (minced)

2 tablespoons fresh garlic (minced)

½ teaspoon sesame oil

1 pinch ground black pepper

2 tablespoons vegetable oil

2 tablespoons oyster sauce

Cooking Instructions:

Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.

Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).

Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.

(Makes 2 Servings)

jakarta pray time

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