Kung Pao Chicken Drumsticks Recipe

Name: Kung Pao Chicken Drumsticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil, plus more for frying; 1 garlic clove, minced; 1 tablespoon finely grated fresh ginger; 1/4 cup dried red chiles, such as chile de arbol; 1/2 cup sugar; 1/4 cup soy sauce; 1/4 cup tamari or soy sauce (see Note); 1/4 cup dry sherry; 1/2 teaspoon red wine vinegar; 2 tablespoons cornstarch dissolved in 3 tablespoons of water; 1/2 teaspoon Asian sesame oil; 1/2 cup chopped scallions; 3 1/2 pounds chicken drumettes; Salt and freshly ground pepper; All-purpose flour, for dusting; Chopped roasted peanuts, for garnish

Servings: persons

1/4 cup vegetable oil, plus more for frying
1 garlic clove, minced
1 tablespoon finely grated fresh ginger
1/4 cup dried red chiles, such as chile de arbol
1/2 cup sugar
1/4 cup soy sauce
1/4 cup tamari or soy sauce (see Note)
1/4 cup dry sherry
1/2 teaspoon red wine vinegar
2 tablespoons cornstarch dissolved in 3 tablespoons of water
1/2 teaspoon Asian sesame oil
1/2 cup chopped scallions
3 1/2 pounds chicken drumettes
Salt and freshly ground pepper
All-purpose flour, for dusting
Chopped roasted peanuts, for garnish

1
In a medium saucepan, heat the 1/4 cup of vegetable oil. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the chiles and cook until they turn dark red, about 2 minutes. Lower the heat to moderate, add the sugar, soy sauce, tamari, sherry and vinegar and simmer until the sugar dissolves, about 5 minutes. Remove the sauce from the heat, cover and let stand for 1 hour.
2
Strain the sauce and return it to the saucepan. Bring to a boil over moderately high heat. Whisk in the cornstarch mixture and bring back to a boil. Remove from the heat, stir in the sesame oil and scallions and transfer to a bowl.
3
Preheat the oven to 400u00b0. In a large pot, bring 3 inches of oil to 325u00b0. Season the chicken drumettes with salt and pepper and dust generously with flour. Set a rack over a rimmed baking sheet near the stove. Working in batches, fry the drumettes until browned and crisp, about 7 minutes. Drain the drumettes on the rack and keep warm on a platter in the oven while you fry the rest. Sprinkle with the chopped peanuts and serve with the kung pao sauce.
4
Make Ahead
5
The sauce can be refrigerated for 2 days. Reheat before serving.
6
Notes
7
Like soy sauce, tamari is made from soy beans, but it has a richer, cleaner flavor. It's available at some grocery stores and at Asian markets.

975

kcal

Calories

Fat

Carbs

127

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 16 ingredients. The key ingredients include: 1/4 cup vegetable oil, plus more for frying, 1 garlic clove, minced, 1 tablespoon finely grated fresh ginger, 1/4 cup dried red chiles, such as chile de arbol, and more.

Yes, Kung Pao Chicken Drumsticks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken Drumsticks

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