Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

tristin 0

"This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent. Serve with hot cooked white rice."


45 m servings 1018 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 1018 kcal
  • 51%
  • Fat:
  • 71.3 g
  • 110%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 43.8 g
  • 88%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 3270 mg
  • 131%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
  2. Toss chicken with beaten egg in a bowl until coated. Place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside.
  3. Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. Remove the chicken to drain on a paper towel, and keep warm.
  4. Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir in garlic, ginger, green onion, and red pepper flakes. Cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water, then stir into the boiling sauce to thicken. Cook and stir until the sauce clears, about 45 seconds.
  5. Toss the fried chicken with the sauce and peanuts in the wok to serve.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.
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Your rating



  1. 23 Ratings


This was pretty good. The panko breadcrumbs gave it a nice crunch, and the sauce was nice and spicy. We didn't mix the sauce in with the chicken. Instead, we poured it over the chicken and rice...

We LOVED this recipe. We eat Asian quite often but this was my first attempt cooking it(other then stirfry) Used this recipe because it was crispy we were not disappointed, easy to follow urned ...

Great recipe. I make this recipe WAY easier but omitting steps 1-3 and using pre-packaged breaded popcorn chicken and cooking it in the oven before frying. Believe me, it tastes wonderful! Also,...

I really ended up with a five stars dish after my modifications: I boiled my chicken and then chopped it up, threw it in the oil to brown along with sliced carrot and celery. I added the ginge...

This was okay but I guess I was expecting more. I took the advice of others and cut the vinegar down to 3 T. I didn't have rice vinegar so used white vinegar. I was hoping it would be a pretty r...

Awful! Totally tasted like vinegar.

I've never used panko before, and now, I am a fan. Enjoyed the flavors and the texture of it.

even though i halved the rice vinegar, it still tasted too strongly of vinegar. i will not be making this again.

A tablespoon of cornstarch thickened the sauce a little too much for us. Maybe the author meant a teaspoon of cornstarch? Either way it wasn't much of a hit, but it wasn't terrible either.