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.
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
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.
http://larahadi.com/wp-content/uploads/2016/10/Kung-Pao-1.jpg30244032Larahttp://larahadi.com/wp-content/uploads/2018/03/LaraAbdulhadiLOGO-300x152.pngLara2016-03-04 18:42:312016-03-04 18:42:31Kung Pao Chicken