If you like Chinese food, this might just be better than any takeout you have tried. This baked Kung Pao chicken is absolutely delicious and full of amazing flavors.
Kung Pao Chicken comes together from crisp-tender, mouthwatering chicken pieces in a pretty mildly spicy sauce with just enough sweetness. The peanuts add an amazing texture and crunch to the whole dish.
You can cook the chicken on the stove and toss it in the sauce, but I feel like it comes out much better coming out of the oven and is so incredibly tasty.
- 3 chicken breasts, cubed
- 1½ cup cornstarch
- ¼ cup peanuts
- 3 eggs beaten
- ¼ cup brown sugar
- ¼ cup canola oil
- ¼ cup soy sauce
- ¼ cup vinegar
- 1 tablespoon red chili paste/ Sriracha
- ½ tablespoon cornstarch
- 1 teaspoon minced garlic
- 1 red pepper chopped
- Salt and pepper to taste
- green onions chopped for garnish
- Cut the chicken breasts into bite-sized pieces, then season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs.
- Dip the chicken into the cornstarch first, then coat in the egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook the chicken until well browned.
- Transfer the chicken into a 9 x 13 greased baking dish.
- In a different mixing bowl, add in the soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and cornstarch and mix until well combined.
- Pour the mixture over the chicken and toss to coat evenly.
- Add in the chopped red peppers and peanuts on top.
- Place in a preheated oven and bake at 325 degrees for 60 minutes. Stir half way through to evenly coat the chicken in the sauce.
- Garnish with the green onions.
- Serve and enjoy.