Hey Bite Me Foodies! 👋
I’ve been a little quiet the last few days… been busy with a baby shower food thang! So tonight, Ken is finally getting a real home-cooked meal 😉
But don’t worry — he hasn’t been “starving.” The last time I cooked (Thursday), I made this absolutely delish Baked Kung Pao Chicken, and it was darn good!
⚠️ NOTES:
- You’re gonna want to double the sauce — trust me.
- Stir every 15 minutes while baking to get that sauce nice and thick and the chicken perfectly glazed.
I served it over Jasmine rice, and it was truly bite-worthy.
Make it. Bite it. Love it. ❤️
#bitemecanada #funologyoffood #delicioushappenshere
Ingredients 🍗
The “stuff”…
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces (or thighs if you prefer)
- Salt & pepper, to taste
- 1 cup cornstarch
- 3 eggs, beaten
- ¼ cup canola oil
- ¼ cup soy sauce
- ¼ cup vinegar
- 1 Tbsp red chili paste (like Sriracha)
- 1 tsp minced garlic
- ¼ cup brown sugar
- ½ Tbsp cornstarch
- 1 red pepper, chopped
- ¼ cup peanuts
- Chopped green onions, for garnish
Instructions 👩🍳
What to do with all the “stuff”…
- Preheat oven to 325°F.
- Cut chicken into bite-sized pieces and season with salt & pepper.
- Place cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into cornstarch, then coat with egg.
- Heat oil in a large skillet over medium-high heat and cook chicken until browned.
- Transfer browned chicken to a greased 9×13 baking dish.
- In a bowl, whisk together soy sauce, vinegar, chili paste, garlic, brown sugar, and cornstarch. Pour over the chicken and toss to coat.
- Add chopped red peppers and peanuts on top.
- Bake uncovered for 1 hour, stirring every 15 minutes to glaze the chicken evenly.
- Serve hot over Jasmine rice and sprinkle with green onions.
Sooooo… BITE ‘EM! 😋
Recipe credit: ohsweetbasil.com
Bite Me Canada 
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