Recipe courtesy of Frank's Noodle House

Kung Pao Chicken

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 1 to 2 servings
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Ingredients

Oil, for frying

24 ounces chicken thighs 

2 teaspoons cornstarch 

1 teaspoon baking soda 

Sauce:

1/2 cup roasted peanuts

1/2 cup chicken stock 

2 teaspoons sugar 

1 teaspoon soy sauce 

1 teaspoon dark soy sauce 

1 teaspoon rice vinegar 

1 teaspoon cooking rice wine 

1/2 teaspoon sesame oil 

Directions

  1. Bring oil to between 350 and 375 degrees F. Cut chicken into chunks and mix with cornstarch and baking soda. Deep-fry in the oil.
  2. For the sauce: Mix peanuts, chicken stock, sugar, soy sauce, dark soy sauce, vinegar, rice wine and sesame oil in a bowl. Toss fried chicken in sauce, then serve.