Kung Pao Chicken Recipe

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Kung Pao chicken

sherry monfils


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

★★★★★ 2 votes
20 Min
15 Min


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
2 Tbsp
1/3 c
chopped peanuts
hot cooked rice.


1Heat 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.
2Fry 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.
3Pour 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