Recipe Kung Pao Chicken Tacos (With Ingredients)

recipe kung pao chicken
how to make kung pao chicken


Ingredient Checklist

How To Make Recipe Kung Pao Chicken

  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons lower-sodium soy sauce, divided
  • ¼ cup plus 1 1/2 teaspoons cornstarch, divided
  • ¼ teaspoon kosher salt
  • 2 tablespoons canola oil, divided
  • 1 ½ tablespoons honey
  • 1 tablespoon dark sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 1 large garlic clove, minced
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • ¾ cup diagonally sliced celery (about 2 stalks)
  • 8 (6-inch) corn tortillas
  • ⅓ cup sliced green onions
  • ½ medium red bell pepper, thinly sliced
  • 4 lime wedges
kung pao chicken


Instructions Checklist


Step 1

To make recipe kung pao chicken, Use a big plastic bag with a zip closure to contain the chicken parts. If you like, add an additional tablespoon of soy sauce to the package. Allow to sit at room temperature for 30 minutes to stand before using. Dilute the chicken in a sauce; discard the marinade. One cup of cornstarch will be placed in a shallow dish. Apply salt in a little bit of a little at a time. Make sure all the ingredients are mixed together in the cornstarch and well coated. Pour out the cornstarch and go on to the next phase (recipe kung pao chicken)

Step 2

When it is hot, place the pan on the stove over high fire. Add 1 tablespoon canola oil to the pan; wisk to thoroughly coat. include half of the coated chicken; cook until the chicken is cooked through and evenly browned, stirring often. Using a slotted spoon, remove the chicken from the pan and pat dry with paper towels. continue with the process with remaining 1 teaspoon canola and chicken, then stir in the remaining 1 tablespoon melted chicken fat

Step 3

Pour the remaining 1/2 tsp of cornstarch, the remaining soy sauce, and the 2 tbsp of honey into a bowl and mixable saucepan, and then add the remaining ingredients. Warm over low heat, stirring constantly, until the remaining ingredients are fully blended and bubbly. Once the mixture has a dense consistency, continuously beat the whisk attachment at MED/high speed for 1 to 1/2 minutes with the mixing machine. Stir in the cloves. Mix soy sauce, peanuts, celery, and poultry together. Toss the soy sauce combination to cover the chicken.

Step 4

Toaster or griddle the tortillas until they are browned and crispy on all sides, flipping them once or twice, and rotating them constantly. On each of the 2 tortillas, place 2 portions of the chicken mixture; split the chicken mixture among the 2 tortillas on each plate. To garnish each taco, place green onions and green pepper strips on the tortilla strips, and serve with lime wedges on the side. (How To Make Recipe Kung Pao Chicken)

recipe kung pao chicken

Nutrition Facts

Per Serving: 418 calories; fat 19.1g; saturated fat 2.5g; mono fat 8.9g; poly fat 6.1g; protein 25.2g; carbohydrates 39.3g; fiber 4g; cholesterol 86mg; iron 1.6mg; sodium 531mg; calcium 53mg.


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