Real Recipes From Real Home Cooks ®

kung pao chicken

(2 ratings)
Recipe by
sherry monfils
worcester, MA

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

(2 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For kung pao chicken

  • 1
    quart canola oil for frying
  • 1/2 lb
    chicken tenders, cut into bite-size pieces
  • 1 lg
    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
  • 2 Tbsp
  • 1/3 c
    chopped peanuts
  • hot cooked rice.

How To Make kung pao chicken

  • 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.

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