Crispy Kung Pao Chicken

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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