Crispy Kung Pao Chicken Recipe

Name: Crispy Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable oil for frying; 1/2 pound chicken tenders, cut into bite-size pieces; 1 egg, beaten; 1 cup panko (Japanese bread crumbs); 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 tablespoon minced fresh ginger; 3 tablespoons chopped green onion; 2 teaspoons red pepper flakes; 6 tablespoons soy sauce; 6 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon cornstarch; 2 tablespoons water; 1/3 cup dry roasted peanuts

Servings: persons

1 quart vegetable oil for frying
1/2 pound chicken tenders, cut into bite-size pieces
1 egg, beaten
1 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3 tablespoons chopped green onion
2 teaspoons red pepper flakes
6 tablespoons soy sauce
6 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons water
1/3 cup dry roasted peanuts

1
Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
2
Toss chicken with beaten egg in a bowl until coated. Place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside.
3
Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. Remove the chicken to drain on a paper towel, and keep warm.
4
Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir in garlic, ginger, green onion, and red pepper flakes. Cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water, then stir into the boiling sauce to thicken. Cook and stir until the sauce clears, about 45 seconds.
5
Toss the fried chicken with the sauce and peanuts in the wok to serve.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart vegetable oil for frying, 1/2 pound chicken tenders, cut into bite-size pieces, 1 egg, beaten, 1 cup panko (Japanese bread crumbs), and more.

Yes, Crispy Kung Pao Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Kung Pao Chicken

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