Kung Pao Wings
Total TimePrep/Total Time: 30 min.
- 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
- 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 over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally.
- Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. 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.
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts1 each: 345 calories, 22g fat (5g saturated fat), 55mg cholesterol, 1027mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 23g protein.
Nov 20, 2013
We just had this. I mixed carrots in as well and it was fantastic!
Oct 19, 2010
I also use chicken breasts instead of the wings & I've made it quite a few times since it first came out.
Jun 3, 2010
I've tried this recipe with both cut up pork and chicken breasts. Both great!
Jul 14, 2009
I used boneless chicken breasts instead of chicken wings. EXCELLENT recipe! Add extra red pepper flakes to give it an extra kick!
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