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    You are in: Home / Recipes / Crispy Kung Pao Chicken Recipe
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    Crispy Kung Pao Chicken

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chef Tristin's Note:

    This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coat chicken with beaten egg, shake off excess, then coat in panko.
    2. 2
      Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
    3. 3
      Place fried chicken on a cookie sheet and put into oven set on warm.
    4. 4
      Remove oil from wok and wipe clean with a paper towel.
    5. 5
      Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes
    6. 6
      Dissolve cornstarch in water.
    7. 7
      Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes
    8. 8
      Remove from heat and add the peanuts to the sauce.
    9. 9
      Remove chicken from oven and place on serving dish.
    10. 10
      Coat chicken with kung pao sauce.
    11. 11
      Serve with hot cooked rice.

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    Ratings & Reviews:

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    Nutritional Facts for Crispy Kung Pao Chicken

    Serving Size: 1 (518 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 956.4
     
    Calories from Fat 235
    24%
    Total Fat 26.1 g
    40%
    Saturated Fat 4.5 g
    22%
    Cholesterol 171.5 mg
    57%
    Sodium 3837.0 mg
    159%
    Total Carbohydrate 124.5 g
    41%
    Dietary Fiber 7.3 g
    29%
    Sugars 19.9 g
    79%
    Protein 56.3 g
    112%

    The following items or measurements are not included:

    rice wine vinegar

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