Recipe courtesy of Frank's Noodle House
Kung Pao Chicken
- Level: Intermediate
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1548
- Total Fat
- 136
- Saturated Fat
- 22
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 68
- Cholesterol
- 335
- Sodium
- 1289
- Total: 30 min
- Active: 30 min
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
- 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.
- 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.