Kung Pao Chicken has always been one of our favorites for Chinese take-out, but hard to find gluten free. Once we found this recipe, we were in love and couldn't believe it was not only naturally gluten free, but tasted even better than take out! Crispy chicken is baked with sweet peppers and peanuts, all coated in the most delicious glaze. You'll have everyone going back for seconds, and thirds. It's not too spicy, but just the right amount for kiddos to give it that great Kung Pao flavor!
Kung Pao Chicken
3 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup cornstarch
Salt and pepper to taste
1/4 cup soy sauce
1/4 cup vinegar
2 teaspoons red chili paste (like Sriracha)
1 teaspoon minced garlic
1/4 cup brown sugar
1/2 tablespoon cornstarch
1 red pepper, chopped chunky
1/4 cup peanuts
Green onions, optional
Preheat oven to 325°F. Add 1 cup cornstarch and salt and pepper to a large gallon zipper bag; add the cut up chicken and toss to coat. In a shallow dish, beat the eggs. Heat some canola oil in a large skillet. One by one, with tongs, dip each cornstarch-coated chicken piece into the beaten eggs, then place in hot skillet and brown. Once browned, place in a greased 9x13" baking dish. Continue cooking the chicken, replenishing the oil as needed and working in batches. In a glass measuring cup, whisk together the soy sauce, vinegar, red chili paste, garlic, brown sugar, and 1/2 tablespoon cornstarch. Pour over the chicken and stir to coat. Add the chopped red pepper and peanuts and stir. Bake for 1 hour, stirring every 15 minutes, coating all in the sauce (it will thicken during baking). Serve over rice and garnish with green onions, if desired.
Gather your ingredients. You will need 3 large chicken breasts, cornstarch, eggs, vegetable oil, soy sauce, vinegar, Sriracha, garlic, brown sugar, a red pepper, peanuts, and green onions.
In a large gallon zipper bag, add 1 cup cornstarch and desired salt and pepper (1 teaspoon salt and 1/2 teaspoon pepper). Add chicken pieces and close the bag; shake to coat.
Beat 3 eggs in a shallow dish.
Heat a large skillet with oil, then using tongs, dip each chicken piece into the beaten eggs and brown in the skillet. Do this is batches until all the chicken is browned (not cooked through), adding more oil as needed. Place them in a greased 9x13" pan after they are browned.
In a glass measuring cup, whisk together 1/4 cup soy sauce, 1/4 cup vinegar, 2 teaspoons Sriracha, 1 teaspoon minced garlic, 1/4 cup brown sugar, and 1/2 tablespoon cornstarch.
Pour over the chicken and stir to coat.
Add the chopped red pepper and 1/4 cup peanuts.
Stir all together. Bake at 325°F for 1 hour.
Stir the chicken every 15 minutes to coat all in the sauce. As it bakes, the sauce thickens and turns into a delicious glaze.
When it's done, it will smell amazing, and look like something you would order from a Chinese restaurant!
We like to eat it over rice, but you could just eat it as is. Garnish with green onions if desired. It's such a pretty dish!
Homemade Kung Pao chicken never tasted so amazing!! You are going to love this!
Recipe Source: Recipe adapted from a recipe at Oh Sweet Basil