Traditionally Kung Pao is known as a spicy stir-fry… I like to keep my chicken slightly fried and have it baked instead, while retaining the flavor of one of the most popular dishes among Chinese take-out.

Ingredients

  • 3-4 chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 2 eggs, beaten
  • ¼ cup canola oil
  • ¼ cup light soy sauce
  • ¼ cup vinegar
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon minced garlic
  • ¼ cup brown sugar
  • ½ tablespoon cornstarch (if needed)
  • 1 red pepper, chopped
  • ¼ cup peanuts
  • Scallions chopped for garnish

Directions

  • Dip chicken into corn starch, then into egg mixture and fry until golden brown on all sides. Repeat for all chicken bites.
  • Place chicken in an oven proof dish.
  • Mean while, whisk remaining ingredients except for the TBSP of starch into a bowl. If you feel the mixture needs thickening then you may add the TBSP of corn starch.
  • Cover the chicken with the prepared sauce and bake for 45 minutes to 50 minutes at 160 degrees.
  • Make sure to coat the ingredients with the sauce at 15 minute intervals.
  • Best served with rice.

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