Everyone who comes over for dinner begs for us to make this awesome Baked Kung Pao Chicken. Holy crispy, saucy chicken that everyone loves to devour!
Hello hello! I am so excited to be over here at Sweet Basil’s pad today. My name is Alyssa and I blog over at The Recipe Critic. You see, Carrian and I go way back. And when I say way back, its been about 2 years since we met for the first time at a blog conference. But 2 years is a long time in blog years and Carrian and I became instant friends. She is literally the sweetest thing on the planet. It is so much fun to meet up with her. I adore Carrian!
As you have heard in Carrian’s post here, she is expecting another sweet babe! But pregnancies aren’t the easiest for her and I can’t imagine being as sick as she is. It breaks my heart! So I am here today to bring Carrian dinner. And you guys are going to love it. So much that it will become an instant favorite just like it is at our house.
The breading on this chicken is exactly what you would order at a nice chinese restaurant. The technique is spot on and couldn’t be better. My favorite comment that I have gotten about this chicken is, “My husband was checking the garbage because he didn’t believe that I made this. He thought that I ordered take out because it was so good!” The chicken bakes at a low temperature and it browns the chicken up perfectly and thickens up the sauce. Of course, you can just cook the chicken on the stove and toss it in the sauce, but I love how it comes out of the oven and is so delicious.
Kung Pao is one of my favorite kinds. I love how it has just enough of a kick but isn’t too spicy. The peppers and peanuts throughout add a delicious texture and crunch. This dish was absolutely incredible! The ingredients are simple but it is so full of flavor. You won’t even be able to believe how yummy it is when you make it!
As soon as I pulled it out of the oven and had my first bite my mind was blown. This is hands down one of the best things that I have ever made. The flavor turned out perfectly and this is going to be a dish that your family will love! Try it out for yourself. You won’t regret it.
What is Kung Pao Chicken?
Kung Pao Chicken is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
Is Rice Gluten Free?
Yes, all rice is gluten-free.
This includes brown rice, white rice and wild rice.
Can You Substitute Quinoa for Rice?
One cup of quinoa has about 40 fewer calories than one cup of rice.
It is high in protein and has about 15 times less carbohydrates than white rice.
Quinoa is a good, healthier substitute for rice.
Baked Kung Pao Chicken
Baked Kung Pao Chicken
- 3-4 chicken breasts cut into bite sized pieces
- Salt and pepper to taste
- 1½ cup cornstarch
- 3 eggs beaten
- ¼ cup canola oil
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tablespoon red chili paste like Sriracha
- 1 teaspoon minced garlic
- 1/4 cup brown sugar
- 1/2 tablespoon cornstarch
- 1 red pepper chopped
- 1/4 cup peanuts
- green onions chopped for garnish
- Preheat oven to 325 degrees.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs.
- Dip chicken into cornstarch then coat in egg mixture. (Yes you dip the chicken in cornstarch first, then the egg.. trust me. :))
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
- Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and cornstarch.
- Pour over chicken and toss to coat.
- Add the chopped red peppers and peanuts on top.
- Bake for 1 hour.
- I stirred the chicken every 15 minutes so that it coated them in the sauce.
Whenever we went out for takeout my go-to pick was that awesome orange chicken until I learned that I could make an even better version at home!
There’s nothing like a big pile of cashew chicken on top of sticky white rice.