does anyone have a recipe for gunpow chicken?

Answer 1

I believe you mean Kung Pao Chicken which is a spicy Chinese dish and one of my favorites!

KUNG PAO CHICKEN

4 boneless breast halves
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
1/2 tsp. salt
1 lg. green bell pepper
1 med. onion
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. dry white wine
1/2 tsp. sugar
1/4 sesame oil
2 tbsp. vegetable oil
1 clove garlic, crushed
1 tsp. finely chopped ginger root
2 tbsp. Hoisin sauce
2 tsp. chili sauce
1/2 c. chicken broth
1/2 c. roasted peanuts
Dash of white pepper

Cut chicken into 3/4 inch pieces. Mix egg white, 1 teaspoon cornstarch, the soy sauce, 1/2 teaspoon salt and the dash of white pepper in medium glass or plastic bowl, stir in chicken. Cover and refrigerate 30 minutes. Cut bell pepper into 3/4 inch pieces. Cut onion into 8 pieces. Mix 1 tablespoon cornstarch, water, wine, sugar and sesame oil.

Heat wok until very hot. Add vegetable oil, rotate wok to coat side. Add onion, garlic and ginger root, stir-fry about 1 minute or until onion is light brown. Add chicken, stir fry until chicken turns white. Add Hoisin sauce and chili paste, cook and stir 30 seconds. Stir in broth, heat to boiling. Stir in cornstarch mixture, cook and stir until thickened. Add bell pepper, cook and stir 30 seconds. Sprinkle with peanuts. Serve over cooked rice.

Answer 2

Sorry Ellen, I think your are wanting Kung Pao Chicken? Try this;

http://chicken.allrecipes.com/az/KungPaoChicken.asp

Answer 3

Kung Pao Chicken From "Chinese Cooking" (Very Good)
Yield: 4 Servings

Ingredients

1 chicken breast; (about 1
-lb.), skinned, b
2 ts cornstarch
3 tb light soy sauce
1 salt
1/2 egg white; lightly beaten
1 sl ginger root; smashed and
-minced
3 dried red chile peppers;
-seeds removed
1 green bell pepper; cut into
-1 inch squares
1 sm onion; cut into 1 inch
-squares
1 clove garlic; smashed and
-minced
1 green onion; minced
1 tb chinese rice wine; or dry
-sherry
2 ts sugar
1 ts vinegar
3 tb stir-fried peanuts*** or
-roasted pe; anuts
1 water
1 peanut oil

Instructions

PREPARATION: In a small bowl, combine cubed chicken, 1 teaspoon cornstarch,
1 tablespoon soy sauce, 1/2 teaspoon salt, egg white and ginger. Set aside
for 20 to 30 minutes. On a platter, arrange prepared chiles, green pepper,
onion, garlic and green onion. Set aside. In a small bowl, combine 1
teaspoon cornstarch, wine, 2 tablespoons soy sauce, sugar and vinegar. Set
aside. Have peanuts, salt, water and oil at hand.

METHOD: Heat wok and add 1 tablespoon oil. With a spatula, swirl oil around
to coat sides of wok and heat until oil just begins to smoke. Add garlic
and stir-fry until golden brown, about 30 seconds. Add green pepper and a
pinch of salt; stir-fry for 1 minute. Add onion squares, another pinch of
salt and sprinkle 1 tablespoon water down sides of wok. Continue to
stir-fry until tender crisp, about 2 to 3 minutes. Remove from wok and set
aside. To wok, add 3 tablespoons oil and heat until oil begins to smoke.
Add dried chile peppers and stir-fry until they turn dark brown. Remove
chiles from oil and discard. Add chicken to wok, spreading it in a single
layer, and stir-fry until all pink color disappears, about 2 to 3 minutes.
Return vegetables to wok and stir-fry to combine. Make a well and add wine
mixture, stir-frying to combine. Remove to serving platter and garnish with
peanuts and green onion. Serve at once.

This dish may be served with rice or in Mandarin pancakes, like Mu Shu
Pork.

Serves 2 to 3 Amercian style, 4 to 6 Chinese style.

*** To stir-fry almonds, cashews or peanuts, heat 1 cup peanut oIl in wok
to 375 degrees or until a cube of bread dropped in oil rises to the surface
and browns quickly. Add blanched nuts and stir-fry just until light brown.
(Be sure to keep heat at an even temperature, since nuts burn easily.)
Remove nuts at once and drain on paper towel; salt nuts lightly and set
aside.

Answer 4

aim your shotgun at a chicken and pull the trigger