Cut Chicken Breast lengthwise into thin Chicken fingers. Dredge them with flour, salt, and pepper.
Heat oil in a pan. As the oil shimmers, add the Chicken tenders and fry them until they get crispy and golden brown. Fry over medium -high heat for 4-5 minutes.Once the Chicken tenders get crispy and golden brown, take them off the pan and place them in a tissue paper-lined plate to soak out the excess oil.
To make Kung Pao Sauce, in the same pan, temper some Dried Red Peppers and Sichuan Peppercorns. As they begin to sizzle, add the minced garlic and ginger and allow them to get fragrant. Next, add the sauces - Dark Soy Sauce, Light Soy Sauce, Hoisin Sauce, Rice Vinegar, Balsamic Vinegar and Brown Sugar. Stir to combine. Make a cornstarch slurry with 1 teaspoon of cornstarch and 2 teaspoon of water and pour this in the simmering Kung Pao Sauce. Stir to combine.Simmer for 3 minutes over medium-low heat and take it off the pan and pour in a bowl.
Serve Crispy Chicken Tenders with homemade Kung Pao Sauce
Video
Nutrition
Nutrition Facts
Kung Pao Chicken Tenders
Amount Per Serving
Calories 546
* Percent Daily Values are based on a 2000 calorie diet.
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