Baked Kung Pao Chicken
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!
Servings: 4 -6 servings
Ingredients
- 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 Garlic minced
- 1/4 Cup Brown Sugar
- 1/2 Tablespoon Cornstarch
- 1 Red Pepper chopped
- 1/4 Cup Peanuts
- Green Onions chopped for garnish
Instructions
- Preheat oven to 325 degrees.
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.3-4 Chicken Breasts, Salt and Pepper to taste
- In separate bowls, place cornstarch and slightly beaten eggs.1½ Cup Cornstarch, 3 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.¼ Cup Canola Oil
- 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.1/4 Cup Soy Sauce, 1/4 Cup Vinegar, 1 Tablespoon Red Chili Paste, 1 teaspoon Garlic, 1/4 Cup Brown Sugar, 1/2 Tablespoon Cornstarch
- Pour over chicken and toss to coat.
- Add the chopped red peppers and peanuts on top.1 Red Pepper, 1/4 Cup Peanuts
- Bake for 1 hour.
- I stirred the chicken every 15 minutes so that it coated them in the sauce.Green Onions
Notes
left overs should be refrigerated within 2 hours
Nutrition
Serving: 1g | Calories: 806kcal | Carbohydrates: 116.7g | Protein: 26.9g | Cholesterol: 144.9mg | Fiber: 2.1g | Sugar: 7.2g