Recipe courtesy of Frank's Noodle House
Recipe courtesy of Frank's Noodle House
Episode:
Triple D Nation: Meat Lovers
Kung Pao Chicken
Getting reviews...
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1548
- Total Fat
- 136 g
- Saturated Fat
- 22 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 68 g
- Cholesterol
- 335 mg
- Sodium
- 1289 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1548
- Total Fat
- 136 g
- Saturated Fat
- 22 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 68 g
- Cholesterol
- 335 mg
- Sodium
- 1289 mg
Ingredients
Sauce:
Directions
- Bring oil to between 350 and 375 degrees F. Cut chicken into chunks and mix with cornstarch and baking soda. Deep-fry in the oil.
- For the sauce: Mix peanuts, chicken stock, sugar, soy sauce, dark soy sauce, vinegar, rice wine and sesame oil in a bowl. Toss fried chicken in sauce, then serve.
