Thursday, September 28, 2017

Baked Kung Pao Chicken

Last year I made a General Tsao Chicken recipe that was super tasty and a hit with my family. I was planning on making it again tonight until I came across a crispy baked kung pao version that I knew I just had to try! I am so glad that I did. This recipe was super easy and super delish and a win with the family!

Baked Kung Pao Chicken
Serves 4

1lb. Chicken Tenderloins, cut into chunks
1 cup panko
1 egg beaten
2 tsp. chili garlic paste
1 cup chopped broccoli
1 red bell pepper, cut into chunks
1/4 cup Hoisin Sauce
2 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 gloves garlic, chopped
2 tbsp. rice wine vinegar
2 tbsp. honey
1 tsp. red pepper flakes
2 green onions, sliced
8 dried red chilis

Pre-Heat oven to 400.

Take chicken pieces and dip into egg and then breadcrumbs. Bake for 15-20 minutes or until browned and cooked through.

While chicken is cooking, in a large bowl, whisk together garlic paste, hoisin, soy, sesame oil, rice wine vinegar, and honey together. In a large saucepan bring to a simmer. Add in the red peppers, broccoli., chili flakes and garlic. Let simmer until thickened.

Toss chicken in the sauce and serve over rice. Top with sliced green onion and chopped peanuts or water chestnuts if desired. Enjoy!

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