Baked Kung Pao Chicken
If you’re searching for a dish that combines bold flavors, a delightful crunch, and a hint of heat, look no further than Baked Kung Pao Chicken. This recipe takes the classic stir-fry favorite and transforms it into a healthier baked dish that doesn’t compromise on taste. Perfect for weeknight dinners or a gathering with friends, this recipe will have everyone coming back for seconds. The combination of tender chicken, a sweet and spicy sauce, and crunchy peanuts is simply irresistible!
Why It’s Crowd-Pleasing
Baked Kung Pao Chicken is a fantastic crowd-pleaser for several reasons. First, it captures the essence of traditional Kung Pao chicken but bakes instead of frying, making it lighter without sacrificing flavor. The sweet and spicy sauce tantalizes the taste buds, while the peanuts add a satisfying crunch. It’s also easily customizable, allowing you to adjust the spice level or add in your favorite vegetables. Serve it over rice or noodles, and you’ve got a complete meal that everyone will enjoy.
Shopping List
- 3-4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup cornstarch
- 3 eggs, beaten
- 1 cup canola oil
- 1/4 cup soy sauce
- 1/4 cup vinegar (rice vinegar works well)
- 1 tablespoon red chili paste (like Sriracha)
- 1 teaspoon minced garlic
- 1/4 cup brown sugar
- 1/2 tablespoon cornstarch (for sauce thickening)
- 1 red pepper, chopped
- 1/4 cup peanuts
- Green onions, chopped for garnish
Hardware & Gadgets
- Baking sheet: To bake the chicken evenly.
- Parchment paper: For easy cleanup and to prevent sticking.
- Mixing bowls: For coating the chicken and mixing the sauce.
- Whisk: To mix your sauce ingredients smoothly.
- Measuring cups and spoons: For precise ingredient measurements.
- Cooking thermometer: To ensure chicken is cooked through.
Baked Kung Pao Chicken Cooking Guide
Step 1: Prepare the Chicken
Begin by preheating your oven to 400°F (200°C). While the oven is heating, take your chicken breasts and cut them into bite-sized pieces. Season the chicken with salt and pepper to taste, ensuring each piece is well-seasoned.
Step 2: Coat the Chicken
Set up a breading station. In one bowl, place the cornstarch. In another bowl, beat the eggs. Dip each piece of seasoned chicken first into the cornstarch, shaking off any excess, then into the beaten eggs, allowing any excess egg to drip off.
Step 3: Bake the Chicken
Line a baking sheet with parchment paper for easy cleanup. Drizzle half of the canola oil on the parchment, spreading it evenly. Place the coated chicken pieces on the baking sheet in a single layer. Drizzle the remaining oil over the chicken. Bake in the preheated oven for about 20-25 minutes, or until the chicken is golden brown and cooked through, flipping halfway.
Step 4: Make the Sauce
While the chicken is baking, prepare the Kung Pao sauce. In a mixing bowl, combine the soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and 1/2 tablespoon of cornstarch. Whisk together until smooth.
Step 5: Combine and Bake Again
Once the chicken is cooked, remove it from the oven and transfer it to a large mixing bowl. Pour the sauce over the chicken and toss to coat evenly. Add the chopped red pepper and peanuts, mixing until everything is thoroughly combined.
Step 6: Final Bake
Return the chicken mixture to the baking sheet, spreading it out evenly. Bake for an additional 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
Step 7: Garnish and Serve
Once baked, remove from the oven and let it cool slightly. Garnish with chopped green onions before serving. Enjoy your Baked Kung Pao Chicken over steamed rice or noodles for a complete meal!
Flavor-Forward Alternatives
- Add diced zucchini or snap peas for extra veggies.
- Substitute chicken with tofu for a vegetarian option.
- Use different nuts, like cashews or almonds, for a unique crunch.
- Adjust the spice by adding more or less Sriracha, or include fresh chilies.
Behind-the-Scenes Notes
- This recipe is adaptable; feel free to experiment with different vegetables.
- For a gluten-free version, use tamari instead of soy sauce.
- If you like a sweeter sauce, add more brown sugar or honey.
- Letting the chicken marinate in the sauce for a few hours can enhance the flavor.
Make Ahead Like a Pro
You can prep the chicken and coat it in cornstarch a day in advance. Store it in an airtight container in the refrigerator until you’re ready to bake. The sauce can also be made ahead of time and stored separately. Just remember to give it a good stir before using, as the ingredients may settle.
Reader Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more moisture and flavor, making them a delicious alternative. Just be sure to adjust the cooking time slightly as they may take a bit longer to cook through.
Is there a vegetarian version of this dish?
Yes! You can substitute the chicken with firm tofu or tempeh. Just follow the same breading and baking process for the tofu, and you’ll have a fantastic vegetarian Baked Kung Pao dish.
What can I serve with Baked Kung Pao Chicken?
This dish pairs wonderfully with steamed jasmine rice or fried rice. You can also serve it over noodles or alongside a fresh salad for a lighter option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. The flavors will continue to develop, making it even more delicious the next day!
Serve & Enjoy
Now that you have your Baked Kung Pao Chicken ready, it’s time to dig in! Serve it hot, garnished with fresh green onions, and watch as your friends and family savor every bite. This dish is not just a meal; it’s a celebration of flavors that’s sure to become a staple in your culinary repertoire.
With its irresistible combination of tender chicken, a sweet and spicy sauce, and crunchy peanuts, Baked Kung Pao Chicken is bound to please even the pickiest eaters. Whether you’re making it for a family dinner or a special occasion, this recipe promises to deliver satisfaction on every plate. Enjoy the cooking experience, and most importantly, enjoy every delicious bite of your homemade Baked Kung Pao Chicken!
Baked Kung Pao Chicken
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - Preheat your oven to 400°F (200°C). Cut the chicken into bite-sized pieces and season with salt and pepper.
- Step 2: Coat the Chicken - Set up a breading station with cornstarch in one bowl and beaten eggs in another. Dip chicken pieces in cornstarch, then in eggs.
- Step 3: Bake the Chicken - Line a baking sheet with parchment paper. Drizzle half of the canola oil on it. Place coated chicken in a single layer, drizzle remaining oil. Bake for 20-25 minutes, flipping halfway.
- Step 4: Make the Sauce - In a mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and cornstarch. Whisk until smooth.
- Step 5: Combine and Bake Again - Once chicken is cooked, transfer to a mixing bowl, pour sauce over, add red pepper and peanuts, and toss to coat.
- Step 6: Final Bake - Return the mixture to the baking sheet and bake for another 10-15 minutes to thicken the sauce.
- Step 7: Garnish and Serve - Let cool slightly, garnish with green onions, and serve over rice or noodles.
Notes
- This recipe is adaptable; feel free to experiment with different vegetables.
- For a gluten-free version, use tamari instead of soy sauce.
- If you like a sweeter sauce, add more brown sugar or honey.
