Copycat Kung Pao Chicken Fries

Allergens

Gluten, Soybeans, Tree Nuts (Peanuts)

Ingredients

• 1 lb boneless chicken breasts 2 cups canola oil for frying 4 large russet potatoes 1 cup all
• purpose flour Salt and pepper, to taste 1 tbsp cornstarch 1/2 cup kung pao sauce (recipe follows) Chopped green onions, for garnish Kung Pao Sauce: 3 tbsp vegetable oil 8 dried red chilies 5 cloves garlic, minced 1/2 cup unsalted dry
• roasted peanuts 2 tbsp Sichuan peppercorns, crushed 1/4 cup soy sauce 2 tbsp sugar 3 tbsp rice vinegar 1 tsp sesame oil

Instructions

1. Prepare the kung pao sauce: In a pan, heat the vegetable oil over medium heat. Add dried red chilies and cook until they begin to pop. Remove from heat and let cool. Transfer to a blender along with garlic, peanuts, Sichuan peppercorns, soy sauce, sugar, rice vinegar, and sesame oil. Blend until smooth. Set aside.
2. Cut the potatoes into french fries. In a large pot, heat canola oil to 350°F (175°C). Fry the fries in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper to taste.
3. Cut the chicken into 1/2 inch thick strips. In a large bowl, toss the chicken with flour, cornstarch, salt, and pepper. Heat canola oil in a deep frying pan over medium heat to 350°F (175°C). Fry the chicken until cooked through, about 4 minutes. Remove from pan and drain on paper towels.
4. In a large bowl, toss the cooked chicken with 3/4 cup of kung pao sauce. Serve chicken on top of crispy french fries, drizzle with remaining sauce and garnish with chopped green onions.

Chef’s Insight

To enhance flavors, marinate the chicken for an hour before frying.

Notes

To make this recipe kid-friendly, omit or reduce the number of dried red chilies in the sauce.