Baked Kung Pao Chicken

This Baked Kung Pao Chicken is better than takeout! With a delicious sauce that has just enough of a kick and awesome flavor.

Prep time:  20 mins

Cook time:  1 hour

Total time:  1 hour 20 mins   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.