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