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Kung Pao Chicken Lollipops

Kung Pao Chicken Lollipops

From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies.

1 lb. chicken drummettes, Frenched
1 Tbsp. soy sauce
1 tsp. Chinese rice wine or dry sherry
2 tsp. cold water
2 tsp. cornstarch
2 Tbsp. dark soy sauce
1⁄2 cup light soy sauce
2 Tbsp. black or red rice vinegar, or red wine vinegar
2 Tbsp. chicken broth or water
1⁄2 tsp. granulated sugar
1⁄2 cup oyster sauce
few drops of sesame oil, as needed
1 tsp. cornstarch + 1 tsp. water for dredging, cornstarch
1⁄2 cup Hunan Chili Sauce, or as desired
1⁄2 cup skinless, unsalted peanuts, ground
for deep-frying, oil

Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and mix into chicken. Marinate chicken for 30 minutes.

In a saucepan, mix all ingredients for the sauce, except cornstarch, and bring to a boil. Combine the cornstarch and water and drizzle into the hot sauce. Simmer until slightly thick and turn off heat.

Heat the oil for deep-frying to between 360°F and 375°F. remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deepfry for about 5 minutes or until chicken is golden brown and cooked through. remove chicken from oil and drain either on a towel, or in the basket.

Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and chopped scallions.