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When thinking about what to do with chicken thighs, I had the idea of turning a popular Chinese restaurant dish into an easy, baked chicken dish. Naturally, I thought of my favorite, Kung Pao Chicken — and this recipe was born!
6–8 chicken thighs
1 egg
1 and 1/2 to 2 cups Gefen Panko Crumbs
1 red pepper, diced
1 can Haddar Baby Corn, cut in chunks
1/4 pound (110 grams) snow peas
1/4 cup peanuts, chopped (optional)
2 scallions, sliced
1/4 cup Glicks Soy Sauce
2 teaspoons Gefen Sesame Oil
2 tablespoons vinegar
3 cloves garlic
1 cube Gefen Frozen Ginger
2 tablespoons oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons mirin (Japanese rice wine; optional)
2 tablespoons honey
1/2 teaspoon kosher salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.
Toss chicken in egg, then coat each piece on both sides in crumbs, covering it fully. Place chicken skin side down on prepared baking sheet. Bake for 35 minutes.
Combine all ingredients in a small bowl and whisk to combine.
After 35 minutes, flip the chicken pieces over. Place pepper, baby corn and snow peas around the chicken in the pan.
Pour about three quarters of the sauce over the chicken pieces and pour the remainder of the sauce over the vegetables. Return the pan to the oven and bake for another 35–40 minutes.
Remove pan from oven and garnish with peanuts and scallions.
Photography and styling by Miriam Pascal
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