Printable | Taste of Home

Kung Pao Wings

8 whole chicken wings (about 1-1/2 pounds)
2 tablespoons sugar
2 teaspoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon canola oil
1 small sweet red pepper, diced
1/2 cup diced onion
1 to 2 garlic cloves, minced
1/3 cup peanuts
Hot cooked rice

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Kung Pao Wings cont.

Cut chicken wings into three sections; discard wing tip section. Set
the wings aside. In a small bowl, combine the sugar, cornstarch,
water, soy sauce, lemon juice and pepper flakes until blended; set
aside. In a large skillet, cook chicken wings, uncovered, over
medium-high heat for 10-15 minutes or until chicken juices run clear,
turning occasionally. Add the red pepper, onion and garlic; cook,
uncovered, for 3-5 minutes or until vegetables are crisp-tender. Stir
cornstarch mixture; gradually add to skillet. Bring to a boil; cook
and stir for 2 minutes or until sauce is thickened and vegetables are
tender. Sprinkle with peanuts. Serve with rice.

Yield: 4 servings.