| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 1 to 2 servings |
Ingredients
- Oil, for frying
- 24 ounces chicken thighs
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 cup roasted peanuts
- 1/2 cup chicken stock
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cooking rice wine
- 1/2 teaspoon sesame oil
Instructions
- Bring oil to between 350 and 375 degrees F. Cut chicken into chunks and mix with cornstarch and baking soda. Deep-fry in the oil.
- For the sauce: Mix peanuts, chicken stock, sugar, soy sauce, dark soy sauce, vinegar, rice wine and sesame oil in a bowl. Toss fried chicken in sauce, then serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1548 |
| Total Fat | 136 g |
| Saturated Fat | 22 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 68 g |
| Cholesterol | 335 mg |
| Sodium | 1289 mg |
Reviews
This was horrible!!! Followed the recipe to the letter and it’s a no go! I threw the entire dish into the garbage.
Where’s the spice? Sorry, but isn’t that what Kung pao chic is known for?!
Just made the sauce from this recipe. It was great! I added some hoisin and more sesame oil, soy sauce to it before pouring it over my protein. Then made a slurry with cornstarch to thicken. Absolutely perfect!
This was horrid. I think it was the baking soda. Sauce was thin and just soaked into the chicken coating.
Great!