Crispy Kung Pao Chicken Recipes

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CRISPY KUNG PAO CHICKEN



Crispy Kung Pao Chicken image

This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent. Serve with hot cooked white rice.

Provided by tristin

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 2

Number Of Ingredients 15

1 quart vegetable oil for frying
½ pound chicken tenders, cut into bite-size pieces
1 egg, beaten
1 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3 tablespoons chopped green onion
2 teaspoons red pepper flakes
6 tablespoons soy sauce
6 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons water
⅓ cup dry roasted peanuts

Steps:

  • Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
  • Toss chicken with beaten egg in a bowl until coated. 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.
  • Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. Remove the chicken to drain on a paper towel, and keep warm.
  • 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.
  • Toss the fried chicken with the sauce and peanuts in the wok to serve.

Nutrition Facts : Calories 1017.9 calories, Carbohydrate 67.8 g, Cholesterol 162.2 mg, Fat 71.3 g, Fiber 3.5 g, Protein 43.8 g, SaturatedFat 10.7 g, Sodium 3270.5 mg, Sugar 15.8 g

CRISPY KUNG PAO CHICKEN



Crispy Kung Pao Chicken image

This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent.

Provided by Chef Tristin

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 lb chicken tenders, cut into bit size pieces
vegetable oil (for frying)
1 egg
1 cup panko breadcrumbs
1 tablespoon cornstarch
2 tablespoons water
6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 tablespoons brown sugar
3 tablespoons chopped green onions
2 garlic cloves, minced
1 tablespoon ginger, minced
2 -3 teaspoons crushed red pepper flakes
1/3 cup dry roasted peanuts
2 cups cooked rice, hot

Steps:

  • Coat chicken with beaten egg, shake off excess, then coat in panko.
  • Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
  • Place fried chicken on a cookie sheet and put into oven set on warm.
  • Remove oil from wok and wipe clean with a paper towel.
  • Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes
  • Dissolve cornstarch in water.
  • Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes
  • Remove from heat and add the peanuts to the sauce.
  • Remove chicken from oven and place on serving dish.
  • Coat chicken with kung pao sauce.
  • Serve with hot cooked rice.

Nutrition Facts : Calories 956.5, Fat 26.2, SaturatedFat 4.6, Cholesterol 171.6, Sodium 3837.1, Carbohydrate 124.5, Fiber 7.3, Sugar 20, Protein 56.3

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