Spicy Kung Pao Chicken Recipe

Name: Spicy Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless Skinless Chicken Breast; 3/4 cups Cornstarch; 1/4 cups Canola Oil; 3 Tablespoons Soy Sauce; 2 Tablespoons Sriracha; 2 Tablespoons Sesame Oil; 1 Tablespoon Brown Sugar; 2 Tablespoons Rice Vinegar; 1 Tablespoon Minced Garlic; 1 Tablespoon Corn Starch Dissolved In Below Amount Of Water; 1 Tablespoon Water; Optional For Garnish: Green Onions, Sesame Seeds, And Crushed Red Pepper

Servings: persons

1 pound Boneless Skinless Chicken Breast
3/4 cups Cornstarch
1/4 cups Canola Oil
3 Tablespoons Soy Sauce
2 Tablespoons Sriracha
2 Tablespoons Sesame Oil
1 Tablespoon Brown Sugar
2 Tablespoons Rice Vinegar
1 Tablespoon Minced Garlic
1 Tablespoon Corn Starch Dissolved In Below Amount Of Water
1 Tablespoon Water
Optional For Garnish: Green Onions, Sesame Seeds, And Crushed Red Pepper

1
Cut up your chicken breast into bite sized pieces, place it in a large plastic bag with the first amount of cornstarch, seal the bag and lightly shake until all of the chicken is coated well.
2
Heat a large 12 inch skillet or Dutch oven over medium high heat.
3
Pour in just enough oil to cover the bottom of the pan.
4
When oil is hot add some of the chicken pieces.
5
Cook chicken in batches and take care not to over crowd your skillet.
6
I cooked about 4 minutes on each side.
7
Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible.
8
Continue until all chicken is cooked.
9
Combine the next 6 ingredients (soy sauce through garlic) in a small bowl or measuring up to make your sauce.
10
Set aside.
11
Combine the final amount of cornstarch and water in a small bowl and mix well.
12
Drain off any oil that is in your pan and wipe it clean.
13
Heat to medium then add the soy sauce mixture and cornstarch mixture.
14
Add the chicken and stir until mixture has thickened and chicken is evenly coated and heated through.
15
Garnish with green onions, sesame seeds, and crushed red pepper if desired.

519

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 12 ingredients. The key ingredients include: 1 pound Boneless Skinless Chicken Breast, 3/4 cups Cornstarch, 1/4 cups Canola Oil, 3 Tablespoons Soy Sauce, and more.

Yes, Spicy Kung Pao Chicken 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.

Spicy Kung Pao Chicken

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