Baked Kung Pao Chicken

4.70 from 10 votes

This Baked Kung Pao Chicken is better than takeout! With a delicious sauce that has just enough of a kick and awesome flavor.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Main Course

Cuisine: American, Asian American, Chinese

Keyword: baked chicken, baked kung pao chicken, chicken, kung pao chicken, kung pao chicken recipe

Servings: Servings

Author: Alyssa Rivers

Equipment

Mixing Bowl
9 x 13 Baking Dish
Medium Mixing Bowl

Ingredients

3-4 breasts chicken 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

Instructions

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.

Notes

Updated on April 13, 2020

Originally Posted on March 8, 2016

Nutrition

QR code

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