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: 1/2 lb chicken tenders, cut into bit size pieces; vegetable oil (for frying); 1 egg; 1 cup panko breadcrumbs; 1 tablespoon cornstarch; 2 tablespoons water; 6 tablespoons soy sauce; 6 tablespoons rice wine vinegar; 2 tablespoons brown sugar; 3 tablespoons chopped green onions; 2 garlic cloves, minced; 1 tablespoon ginger, minced; 2 -3 teaspoons crushed red pepper flakes; 1/3 cup dry roasted peanuts; 2 cups cooked rice, hot

Servings: persons

1/2 lb chicken tenders, cut into bit size pieces
vegetable oil (for frying)
1 egg
1 cup panko breadcrumbs
1 tablespoon cornstarch
2 tablespoons water
6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 tablespoons brown sugar
3 tablespoons chopped green onions
2 garlic cloves, minced
1 tablespoon ginger, minced
2 -3 teaspoons crushed red pepper flakes
1/3 cup dry roasted peanuts
2 cups cooked rice, hot

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.

776

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 lb chicken tenders, cut into bit size pieces, vegetable oil (for frying), 1 egg, 1 cup panko breadcrumbs, 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.

That's it — enjoy your meal!

Crispy Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions