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Homemade Baked Kung Pao Chicken photo

Baked Kung Pao Chicken

Irresistibly delicious, this Baked Kung Pao Chicken is a healthier twist on a classic, packed with bold flavors and satisfying crunch!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3-4 pieces boneless, skinless chicken breasts cut into bite-sized pieces
  • to taste Salt
  • to taste Pepper
  • 1 cup cornstarch
  • 3 pieces eggs beaten
  • 1 cup canola oil
For the Sauce:
  • 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)
Additional Ingredients:
  • 1 piece red pepper chopped
  • 1/4 cup peanuts
  • Green onions chopped for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooking thermometer

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Final Bake - Return the mixture to the baking sheet and bake for another 10-15 minutes to thicken the sauce.
  7. 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.