Crispy Kung Pao Chicken

Name: Crispy Kung Pao Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Chinese, Asian
Ingredients: 2 Tbsps brown sugar; 227 grams chicken tenders, cut into bite-size pieces; 1 Tbsp cornstarch; 79 milliliters dry roasted peanuts; 1 egg, beaten; 1 Tbsp minced fresh ginger; 2 cloves garlic, minced; 3 Tbsps chopped green onion; 237 milliliters panko (Japanese bread crumbs); 2 teaspoons red pepper flakes; 6 Tbsps rice vinegar; 6 Tbsps soy sauce; 1 Tbsp vegetable oil; 2 Tbsps water

The recipe Crispy Kung Pao Chicken is ready in approximately 45 minutes and is definitely an excellent dairy free option for lovers of Chinese food. This main course has 604 calories, 43g of protein, and 26g of fat per serving. This recipe serves 2. This recipe covers 31% of your daily requirements of vitamins and minerals. 10 people found this recipe to be flavorful and satisfying. A mixture of ginger, panko, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets), and Kung Pao Shrimp (kung Pao Prawn/???) are very similar to this recipe.

Instructions

Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Toss chicken with beaten egg in a bowl until coated.

Ingredients you will need

Whole Chicken

Egg

Equipment you will use

Bowl

Place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside.

Ingredients you will need

Chicken Pieces

Panko

Roll

Egg

Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes.

Ingredients you will need

Chicken Pieces

Cooking Oil

Remove the chicken to drain on a paper towel, and keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir in garlic, ginger, green onion, and red pepper flakes. Cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water, then stir into the boiling sauce to thicken. Cook and stir until the sauce clears, about 45 seconds.

Ingredients you will need

Red Pepper Flakes

Vegetable Oil

Rice Vinegar

Brown Sugar

Green Onions

Corn Starch

Soy Sauce

Garlic

Ginger

Sauce

Water

Equipment you will use

Wok

Toss the fried chicken with the sauce and peanuts in the wok to serve.

Ingredients you will need

Whole Chicken

Peanuts

Sauce

Equipment you will use

Wok

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 227grams

chicken tenders, cut into bite-size pieces 1Tbsp

cornstarch 79milliliters

dry roasted peanuts 1

egg, beaten 1Tbsp

minced fresh ginger 2cloves

garlic, minced 3Tbsps

chopped green onion 237milliliters

panko (Japanese bread crumbs)2teaspoons

red pepper flakes 6Tbsps

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Kung Pao Chicken works really well with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is J.J. Prum Graacher Himmelreich Kabinett Riesling. It has 4.4 out of 5 stars and a bottle costs about 22 dollars.