Kung Pao Chicken Empanaditas
Crispy Venezuelan empanada pockets filled with a spicy Kung Pao chicken filling, a fusion of Chinese and South American flavors.
Ingredients
- ●1 pound Chicken breast
- ●1 package Venezuelan empanada dough
- ●1/4 cup Vegetable oil
- ●1 cup Chopped scallions
- ●2 tablespoons Grated ginger
- ●3 Garlic cloves
- ●2 tablespoons Soy sauce
- ●1 tablespoon Sesame oil
- ●1 teaspoon Szechuan peppercorns
- ●1/4 teaspoon Salt
- ●1/4 teaspoon Red pepper flakes
- ●1/4 cup Chopped cilantro
Instructions
- 1
1. Preheat oil in a deep frying pan to 350°f for frying empanadas.
- 2
2. Cut chicken breast into small pieces and season with salt, Szechuan peppercorns, and red pepper flakes.
- 3
3. Heat sesame oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- 4
4. Add chopped scallions, grated ginger, and garlic to the wok and stir-fry for 1-2 minutes.
- 5
5. Add soy sauce, stir-fry for another minute.
- 6
6. Lay out empanada dough and cut into desired shapes.
- 7
7. Fill each empanada with a spoonful of the Kung Pao chicken filling.
- 8
8. Fold and seal the empanadas and fry in hot oil until golden brown.
- 9
9. Drain the empanadas on paper towels and garnish with chopped cilantro.
- 10
10. Serve hot and enjoy!
- 11
11. For serving, garnish with additional chopped cilantro, if desired.
- 12
12. Serve immediately and enjoy!