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.
Ingredients
- 3-4 chicken breasts cut into bite-sized pieces 500 - 600 grams
- Salt and pepper to taste
- 3 cups cornstarch
- 3 eggs beaten
- ¼ cup canola oil
- ½ cup light soy sauce
- ½ cup vinegar
- 1 tablespoon Sriracha sauce
- 2 teaspoon minced garlic
- ½ cup brown sugar
- 1 red pepper chopped
- 1/3 cup peanuts
- Scallions chopped for garnish
Instructions
- 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.
Notes
