This Kung Pao Chicken recipe has juicy chicken, dried chilies, crunchy peanuts, and fresh green onions, all mixed in a sweet ...

1. Start by making the Kung Pao Sauce. Whisk together soy sauce, chicken broth, honey, garlic, chili flakes, and cornstarch in a small bowl. Set aside. 2. Marinate the chicken. In a medium bowl ...

Leave them to air-dry for at least 10 minutes. Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat. Fry the chicken at 160°C (320°F) in four or five batches.