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| Crispy Kung Pao Chicken |
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.
Ingredients :
- 1 quart vegetable oil for frying
- ½ pound chicken tenders, cut into bite-size pieces
- 1 egg, beaten
- 1 cup panko (Japanese bread crumbs)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons chopped green onion
- 2 teaspoons red pepper flakes
- 6 tablespoons soy sauce
- 6 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ⅓ cup dry roasted peanuts
Instructions :
| Prep : 35M | Cook : 2 M | Ready in : 45M |
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Notes :
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