Baked Kung Pao Chicken

Delicious breaded chicken coated in a sweet and spicy sauce with peppers and peanuts hidden throughout.  This is WAY better than any takeout you will have! 

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I posted this AMAZING Baked Kung Pao Chicken over at Sweet Basil’s pad last year and I can’t believe I forgot to share it with you!   Since I posted the recipe over there Carrian has had her sweet little boy and he is already 4 months old.   Last week I got to snuggle him and he is literally the cutest thing ever!

As you know I am pretty obsessed with Chinese food!  My favorite all time recipe is this baked sweet and sour chicken.   I mean seriously.  It is better than any takeout you will ever have!   Since then I have created many versions of this recipe including Honey Sesame Chicken, Firecracker Chicken, Orange Chicken, and I had to create a Kung Pao Version.  And let me tell you…  this will blow your mind!

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The breading on this chicken is exactly what you would order at a nice chinese restaurant.  The technique is spot on and couldn’t be better.   My favorite comment that I have gotten about this chicken is, “My husband was checking the garbage because he didn’t believe that I made this.  He thought that I ordered take out because it was so good!”  The chicken bakes at a low temperature and it browns the chicken up perfectly and thickens up the sauce.  Of course, you can just cook the chicken on the stove and toss it in the sauce, but I love how it comes out of the oven and is so delicious.

Kung Pao is one of my favorite kinds.  I love how it has just enough of a kick but isn’t too spicy.  The peppers and peanuts throughout add a delicious texture and crunch.  This dish was absolutely incredible!  The ingredients are simple but it is so full of flavor.  You won’t even be able to believe how yummy it is when you make it!

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As soon as I pulled it out of the oven and had my first bite my mind was blown.  This is hands down one of the best things that I have ever made.  The flavor turned out perfectly and this is going to be a dish that your family will love!  Try it out for yourself.  You won’t regret it.

I have created this video for you to see the process!  You can skip to the kung pao sauce at 5:35 or straight to the baked chicken technique at 6:52!”

5.0 from 6 reviews
Baked Kung Pao Chicken
 
Prep time
Cook time
Total time
 
This Baked Kung Pao Chicken is better than takeout! With a delicious sauce that has just enough of a kick and awesome flavor.
Author:
Serves: 4-6
Ingredients
  • 3-4 chicken breasts, cut into bite sized pieces
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • ¼ cup soy sauce
  • ¼ cup vinegar
  • 1 tablespoon red chili paste (like Sriracha)
  • 1 teaspoon minced garlic
  • ¼ cup brown sugar
  • ½ tablespoon cornstarch
  • 1 red pepper, chopped
  • ¼ cup peanuts
  • green onions, chopped for garnish
Instructions
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. 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. :))
  3. 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.
  4. 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.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

If you love better than takeout you will also love these recipes from Sweet Basil:

Baked-Sesame-Chicken-I-loved-sesame-chicken-takeout-in-highschool-but-now-that-Im-older-I-need-the-same-awesome-flavor-without-the-deep-fried-breadingohsweetbasil.com_

Baked Sesame Chicken

easy-sweet-and-sour-chicken-recipe-ohsweetbasil.com-21

Easy Sweet and Sour Chicken

quick-and-easy-cashew-chicken-ohsweetbasil.com-2

Quick and Easy Cashew Chicken

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Oh wow…this sounds SO amazing!! 🙂

    I’d love for you to share them at my Link Up this week! 🙂

    http://www.pluckys-secondthought.com/cooking-crafting-j-j-link-41-features/

  2. Shawnna says:

    oh yummy! I would love this!

  3. Tried this recipe for supper last night. Very easy to make and delicious. Will definitely make again. The only change I would like is for it to have more sauce.

  4. Sue Willman says:

    I think, I will have to try all of these, I really enjoy all of these recipes.

  5. I made this dish last night, it was GREAT although it didn’t come out looking like yours at all which I would have preferred! It came out VERY dark with the soy sauce. Any suggestions you can give me so it looks more like yours? My 2 year old wasn’t interested cause of the color, otherwise hubby and I loved it!

  6. Anyone know what type of vinegar you should use? The kung pao stir-fry recipe I make uses balsamic, but this just says “vinegar” so I am almost thinking white?

  7. Do you have to put it in the oven? Does it cook all the way through in the pan? How long do you put it in the oven for? It doesn’t say how long to leave it in the oven.

  8. You should call this scrambled egg chicken. Bc that’s all mine did in the pan. The eggs stuck to the other pieces of chicken in a gloppy mess. Embarrassing to serve to my husband. What a waste of time and ingredients.

    • Yeah shouldn’t have turned out like that. It is amazing if you get it right. This is one of our favorites. I am sorry it didn’t turn out!

    • You have to put the chicken in one piece at a time if you don’t you get gloppy mess or if you over crowd the pan. I have made this lots of times. You can not hurry this process.

  9. Loved the recipe it is a must try one

  10. Wow, great recipe, but I have no idea how many lbs “3-4” chicken breasts are. I had 3 lbs of chicken tenders, which were easy to chop and cook but they filled up the pan for baking and I realized the sauce wouldn’t be enough, so I doubled it. Please always include weights in your recipes since the size of chicken breasts vary so greatly. Thanks!

  11. What do you think about throwing in some zucchini, and at what point would you recommend doing so? I’m used to my Kung Pao being with zucchini, and I love getting that little added veggie in there.

  12. Sherie Northup says:

    Absolutely loved this one! We did double the sauce as some suggested. And liked it with added pineapple & mandarin oranges also. But this is great just as it is! Chicken is a little challenging if not familiar with breading techniques, but you could substitute breaded chicken fingers instead, perhaps.

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