Crispy Kung Pao Chicken Recipe
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Crispy Kung Pao Chicken

By: tristin  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 3.3 Read Reviews (8)

Rate/Review | 692 people have saved this

What to Drink?

Wine Riesling
Prep Time:
35 Min
Cook Time:
10 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 quart vegetable oil for frying
  • 1/2 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
  • 1/3 cup dry roasted peanuts

Directions

  1. Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Toss the fried chicken with the sauce and peanuts in the wok to serve.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1018 | Total Fat: 71.3g | Cholesterol: 175mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by ILuvSoup 
This was pretty good. The panko breadcrumbs gave it a nice crunch, and the sauce was nice and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2008 by Pagelit Supporting Member (Click to learn more about Supporting Membership)
We LOVED this recipe. We eat Asian quite often but this was my first attempt cooking it(other... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by zoellmer 
Awful! Totally tasted like vinegar. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2008 by KR 
even though i halved the rice vinegar, it still tasted too strongly of vinegar. i will not be... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by CHERUBAE 
A tablespoon of cornstarch thickened the sauce a little too much for us. Maybe the author... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2009 by khall1195 
Good flavor for me, but way too spicy for the kids, and I still cut down the amount of pepper... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by noirfire 
The food had a very good taste, it was rich in flavor and also very nutritive. I didn't use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2009 by ChineseCook 
I've never used panko before, and now, I am a fan. Enjoyed the flavors and the texture of it. MORE

 
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