Kung Pao Chicken Recipe

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Kung Pao chicken

sherry monfils

By
@smonfils

I got this recipe from an owner of a chinese restaurant.


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Comments:

Serves:

2

Prep:

20 Min

Cook:

15 Min

Ingredients

1
quart canola oil for frying
1/2 lb
chicken tenders, cut into bite-size pieces
1 large
egg, beaten
1 c
panko bread crumbs
1 Tbsp
canola oil
2 tsp
minced garlic
1 tsp
ground ginger
3 Tbsp
chopped scallion
2 tsp
red pepper flakes
6 Tbsp
lite soy sauce
6 Tbsp
rice wine vinegar
2 Tbsp
light brown sugar
1 Tbsp
cornstarch
2 Tbsp
water
1/3 c
chopped peanuts
hot cooked rice.

Directions Step-By-Step

1
Heat 1 quart of oil in lg deep skillet over med-high heat. Toss chicken pieces w/ beaten egg. Place panko crumbs in a shallow bowl. One at a time, coat chicken pieces w/ crumbs.
2
Fry chicken in oil until golden brown. Place on paper towels to drain. Keep warm. Heat 1 tbsp oil in anothe skillet or wok. Place over high heat. Stir into skillet, the garlic, ginger, green onions and red flakes. Cook and stir until garlic turns brown.
3
Pour in soy sauce, vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water. Stir into boiling sauce to thicken. Cook 45 seconds. Toss chicken w/ sauce. Serve over rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #Kung, #Pao