Crispy Kung Pao Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 lb chicken tenders, cut into bit size pieces
• vegetable oil (for frying)
• 1 egg
• 1 cup panko breadcrumbs
• 1 tablespoon cornstarch
• 2 tablespoons water
• 6 tablespoons soy sauce
• 6 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 3 tablespoons chopped green onions
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 -3 teaspoons crushed red pepper flakes
• 1/3 cup dry roasted peanuts
• 2 cups cooked rice, hot

Recipe

• 1 coat chicken with beaten egg, shake off excess, then coat in panko.
• 2 heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
• 3 place fried chicken on a cookie sheet and put into oven set on warm.
• 4 remove oil from wok and wipe clean with a paper towel.
• 5 turn heat to med and add onions, garlic, ginger, and crushed red peppers. stir fry until fragrant, about 3 minutes
• 6 dissolve cornstarch in water.
• 7 turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. stir until the sauce thickens, about 2 minutes
• 8 remove from heat and add the peanuts to the sauce.
• 9 remove chicken from oven and place on serving dish.
• 10 coat chicken with kung pao sauce.
• 11 serve with hot cooked rice.