Recipe 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."
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vegetable oil for frying
chicken tenders, cut into bite-size pieces
panko (Japanese bread crumbs)
minced fresh ginger
chopped green onion
red pepper flakes
dry roasted peanuts
This was pretty good. The panko breadcrumbs gave it a nice crunch, and the sauce was nice and spicy. We didn't mix the sauce in with the chicken. Instead, we poured it over the chicken and rice. I think in the future I would cut back on the rice vinegar by about 2 Tbs. (The vinegar flavor was a little too intense.) I'd also either cut back on the cornstarch or add more water, as it got a little too thick. After a few minor adjustments, this would be a great recipe!
This was okay but I guess I was expecting more. I took the advice of others and cut the vinegar down to 3 T. I didn't have rice vinegar so used white vinegar. I was hoping it would be a pretty reddish sauce but was dark brown, I suppose that's to be expected with the soy sauce. I also cut down the soy sauce so it wouldn't be too salty. My husband like it but doubt I'll make it again.l
We LOVED this recipe. We eat Asian quite often but this was my first attempt cooking it(other then stirfry) Used this recipe because it was crispy we were not disappointed, easy to follow urned out great. The ingredients were easier to find then i expected as well. The sauce does have an intense vinegar flavor otherwise i would have given it five stars. Also when i made it we were out of corn starch i subed flour and cut back a little since people said it was to thick my consistency was right on! I also took the spiciness up a notch extra chile paste and red peperfakes..we like it HOT! Next time gonna reduce vinegar and use the crispy chicken section with the sauce from the other kung pao recipe for fun. But this is good...worth trying!
Great recipe. I make this recipe WAY easier but omitting steps 1-3 and using pre-packaged breaded popcorn chicken and cooking it in the oven before frying. Believe me, it tastes wonderful! Also, next time I will add more ginger, red pepper flakes, and garlic to the sauce because it wasn't quite flavorful enough for me. But still, great recipe!
I really ended up with a five stars dish after my modifications: I boiled my chicken and then chopped it up, threw it in the oil to brown along with sliced carrot and celery. I added the ginger and garlic after the meat had browned and veggies were to my liking as not to allow them to burn up. I cut the vinegar down to 2T but added some of chicken water (1/3 cup)along with the rest of the ingredients to make this more saucy; we served over white rice. The combination of the sweet, tangy and spicy made this awesome! I will continue to make this recipe this way! :)
Awful! Totally tasted like vinegar.
I've never used panko before, and now, I am a fan. Enjoyed the flavors and the texture of it.
even though i halved the rice vinegar, it still tasted too strongly of vinegar. i will not be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Kung Pao Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 642
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