Skip takeout and whip up this baked kung pao chicken loaded with peanuts, veggies, and as much spice as you want.
Kung Pao Chicken is one of my favorite things to order at an Asian restaurant. It’s the peanuts! I love the peanuts! I don’t make take-out style Chinese food at home very often, because it’s usually fried. Don’t get me wrong, I love eating fried food. But I tend to make a giant mess in my kitchen when I fry food at home. Which is why I love this Baked Kung Pao Chicken. It has all the great flavors of the classic take-out dish, without all the mess and hassle.
The technique for this recipe is very similar to my Easy Sweet and Sour Chicken recipe, but this dish has a bit more kick and some added veggies. And of course, the peanuts! Feel free to add more veggies, peanuts and Sriracha to suit your tastes. We like to serve this over hot cooked rice. It’s so much better when you make it yourself!
Danelle combines her love of cooking and photography at her food blog, Let's Dish. A friend once described her culinary creations as “uptown foodie meets real life,” which sums up her cooking philosophy perfectly. When she's not cooking or baking , you'll often find her behind the lens of her camera photographing the beautiful Colorado outdoors, or visiting her local farmers' market. She has been sharing recipes at Let's Dish since 2009.