Chinese · Main Course
Baked Kung Pao Chicken
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.
Prep20 min
Cook10 min
Total30 min
Serves4
CuisineChinese
Ingredients
- 3-4chicken breasts cut into bite-sized pieces (500 - 600 grams)
- Salt and pepper to taste
- 3 cupscornstarch
- 3eggs (beaten)
- ¼ cupcanola oil
- ½ cuplight soy sauce
- ½ cupvinegar
- 1 tablespoonSriracha sauce
- 2 teaspoonminced garlic
- ½ cupbrown sugar
- 1red pepper (chopped)
- <strong>1/3</strong> cuppeanuts
- Scallions chopped for garnish
Method
- Dip chicken into corn starch, then into egg mixture, and then again in starch again. and fry until golden brown on all sides.
- Fry on all sides till light golden. The chicken will remain raw on the inside. That's fine you only want a nice crust. 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 30 minutes to 40 minutes at 180 degrees.
- The time it takes to bake the chicken depends on the size of your chicken bites.
- Make sure to coat the ingredients with the sauce at 15 minute intervals.
- Best served with rice or noodles.