Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

Kung pao chicken is traditionally stir-fried but I like it even better when it is breaded and crispy. This kung pao chicken is coated with a batter and then fried. I like breading because it really helps the sauce stick to the chicken for even more kung pao flavor in each bite. Like most kung pao chicken dishes this recipe is a little spicy and you can adjust the amount of heat by the amount of crushed red pepper you add. If you want this to taste like Chinese take-out using boneless skinless chicken thighs is a must, but if you would prefer, you can use boneless chicken breasts as well. The fried chicken is coated with a kung pao sauce and mixed with peanuts, celery and carrots.  Serve with jasmine rice.

Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

Kung Pao chicken breaded and fried.
Prep Time20 mins
Cook Time30 mins
Servings: 4

Ingredients

  • 1 lb boneless skinless chicken thighs cut into 1 inch chunks
  • ½ teaspoon white pepper
  • ½ cup cornstarch
  • 1 ½ cups flour
  • 1 egg
  • 2 cups water
  • 1 tablespoon sesame oil
  • ½ teaspoon garlic powder
  • Peanut oil for frying

Sauce-

  • 1 tablespoons canola oil
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon powdered ginger
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons soy sauce
  • 4 teaspoons white sugar
  • 1/3 cup dry roasted peanuts
  • 1 tablespoon cornstarch mixed with 1 tablespoon of cold water
  • 1 carrot peeled and diced
  • 1 stalk celery diced

Instructions

  • In a large bowl combine white pepper, corn starch, flour, egg, water, sesame oil, and garlic powder. Whisk until a smooth batter is formed. Add the chicken pieces and toss to coat.
  • Heat peanut oil in a deep-fryer for 375 degrees Fry the chicken pieces in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
  • In a wok or medium skillet heat canola oil over medium-high heat. Add celery and carrots and stir-fry for 1 minute. Remove from the pan. In the same pan, add the garlic, crushed red pepper flakes, and powdered ginger. Stir-fry for 30 seconds. Add rice wine vinegar, soy sauce, and sugar. Bring to a boil. Stir in cornstarch and water mixture. Reduce heat and simmer until slightly thick. Add peanuts, cooked chicken pieces and the cooked celery and carrots and toss to mix everything together.

 

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