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Baked Kung Pao Chicken Recipe

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This recipe for Baked Kung Pao Chicken, by , is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judie Jones

Category:
Category:

Ingredients:  
Ingredients:  






3-4 chicken breasts, cut into bite sized pieces
Salt and pepper to taste
1 cup cornstarch
3 eggs, beaten
cup canola oil
cup soy sauce
cup vinegar
1 tablespoon red chili paste (like Sriracha)
1 teaspoon minced garlic
cup brown sugar
tablespoon cornstarch
1 red pepper, chopped
cup peanuts
green onions, chopped for garnish




Directions:
Directions:
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (Yes you dip the chicken in cornstarch first, then the egg.. trust me. :))
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine soy sauce, vinegar, red chili paste, minced garlic, brown sugar, and cornstarch. Pour over chicken and toss to coat. Add the chopped red peppers and peanuts on top. Bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.

 

 

 

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