Kung Pao Chicken Bites
Crispy fried chicken breast and broccoli in a spicy Kung Pao sauce, served as a snack. This Asian-inspired dish is perfect for a quick bite.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Sichuan
Ingredients
- 1lbboneless, skinless chicken breast, cut into 1-inch cubes
- 2cupsbroccoli florets, cut into bite-sized pieces
- 1/4cupcornstarch
- 3tbspsvegetable oil
- 3clovesgarlic, minced
- 1tbspginger, grated
- 2tbspssoy sauce
- 2tbspsrice vinegar
- 1tbsphoney
- 1tspSriracha or other chili sauce
- 1/4cuproasted peanuts, chopped
- 2scallions, sliced
Step-by-Step
- 1
In a medium bowl, toss the chicken cubes with the cornstarch until evenly coated.
5m - 2
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the coated chicken cubes and fry for 3-4 minutes, or until golden brown and crispy. Remove the chicken from the oil and set aside on a paper towel-lined plate.
7mmedium-high heat - 3
In the same skillet or wok, add the broccoli florets and stir-fry for 2-3 minutes, or until the broccoli is tender-crisp.
3mmedium-high heat - 4
Add the minced garlic and grated ginger to the skillet and cook for 1 minute, or until fragrant.
1mmedium-high heat - 5
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and Sriracha. Pour the sauce into the skillet and bring to a simmer. Add the fried chicken back to the skillet and toss to coat everything in the sauce.
4mmedium heat - 6
Remove the skillet from heat and stir in the chopped roasted peanuts and sliced scallions.
1m