Crispy Kung Pao Chicken

Ingredients

  • 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
  • + 8 more ingredients
    • 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

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. D...

View full recipe at SpringPad

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