Crispy Kung Pao Chicken

Submitted by Chef Tristin

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

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 2

ingredients

• 226.79 g chicken tenders, cut into bit size pieces
• vegetable oil (for frying)
• 1 egg
• 236.59 ml panko breadcrumbs
• 14.79 ml cornstarch
• 29.58 ml water
• 88.74 ml soy sauce
• 88.74 ml rice wine vinegar
• 29.58 ml brown sugar
• 44.37 ml chopped green onions
• 2 garlic cloves, minced
• 14.79 ml ginger, minced
• 9.85-14.78 ml crushed red pepper flakes
• 78.78 ml dry roasted peanuts
• 473.18 ml cooked rice, hot

directions

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