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Kung Pao Chicken

A delightful Chinese dish combining savory flavors, heat, and crunchy textures, perfect for a quick family dinner or gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 375
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1½ lb chicken tenderloins, cut into 1-inch pieces
  • 1½ tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
For the sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons soy sauce
  • 1½ tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Asian/toasted sesame oil
  • 1 tablespoon cornstarch

Method
 

Marination
  1. In a bowl, combine chicken with the marinade ingredients (soy sauce, dry sherry, and cornstarch). Marinate for at least 30 minutes.
Prepare the sauce
  1. In another bowl, mix the sauce ingredients (hoisin sauce, soy sauce, sugar, balsamic vinegar, sesame oil, and cornstarch) and set aside.
Cooking
  1. Heat oil in a pan over medium-high heat. Add the marinated chicken and stir-fry until cooked through.
  2. Add the sauce to the chicken, and continue to cook until the sauce thickens.
Serving
  1. Serve hot with steamed rice. You can add a sprinkle of chopped green onions or crushed peanuts on top.

Notes

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for 3-4 days. To reheat, microwave or warm in a pan.