Kung Pao Chicken with RoastedĀ Chickpeas

October  5, 2019
Photo by Limitless Allergies
Author Notes

In this peanut, egg and vinegar free allergy friendly version of Kung Pao Chicken, roasted chickpeas are used as topping to give the crunch to the dish. Click to get recipe. —Limitless Allergies

  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4
  • 1 tablespoon corn flour
  • 10 button red chilies
  • 1 tablespoon ginger julienne
  • 1 pound chicken boneless cubes
  • 3 tablespoons soy sauce
  • 1 tablespoon crushed garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed red pepper
  • 1 tablespoon pasta sauce
  • 2 tablespoons oil
  • 3 green onion, chopped
  • 3 tablespoons roasted chickpeas
In This Recipe
  1. Marinate chicken with all marination ingredients for 10 minutes.
  2. Air fry for 35 minutes until light golden, remove and keep aside.
  3. Heat oil in a pan, fry crushed garlic, ginger julienne and button red chilies for about a minute.
  4. Add all the seasoning, sauces and chicken, fry for a minute.
  5. Lastly add the green onions and roasted chickpeas on top.

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