Grammy's Kitchen · Kung Pao Chicken · Baked Kung Pao Chicken
One of 32 kung pao chicken recipes we measured
from therecipecritic.com
It ranks #2 of 32 for sear char among the kung pao chicken recipes we compared. 10 cooks on therecipecritic.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 1% | 20% |
| sweetener | 1% | 3% |
| thickener | 3% | 1% |
| aromatics | 0% | 34% |
| vegetables and beans | 0% | 22% |
| fat | 1% | 5% |
| acid | 1% | 4% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6300 g | 3-4 breasts chicken (cut into bite sized pieces) |
| Salt and pepper to taste | |
| 192 g | 1 1/2 cup cornstarch |
| 150 g | 3 eggs (beaten) |
| 54 g | 1/4 cup canola oil |
| 64 g | 1/4 cup soy sauce |
| 60 g | 1/4 cup vinegar |
| 1 tablespoon red chili paste (like Sriracha) | |
| 3 g | 1 teaspoon minced garlic |
| 53 g | 1/4 cup brown sugar |
| 4 g | 1/2 tablespoon cornstarch |
| 2 g | 1 red pepper (chopped) |
| 36 g | 1/4 cup peanuts |
| green onions (chopped for garnish) |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was excellent, we will make it again and also check out the other similar recipes mentioned in the blog. Just a few comments: Needs more sauce. Next time I will increase the liquid because I wanted much more of the gooey goodness. I used a red bell pepp” — a cook, 5.0★
“Disappointing. The sauce was minimal and I only used half of the chicken but full amount of sauce. Needs double the sauce and what little there was never really thickened. If you look at the first picture, note how glossy the chicken is. None, nada. The chicke” — a cook, 3.0★