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Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

Kung Pao chicken breaded and fried.
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Prep Time 20 mins
Cook Time 30 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.