Kung Pao Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	20%	20%
sweetener	5%	3%
thickener	2%	1%
aromatics	1%	34%
vegetables and beans	29%	22%
fat	5%	5%
acid	2%	4%
salt	0%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

24 g	1 1/2 tablespoons soy sauce
	1 tablespoon dry sherry
5 g	2 teaspoons cornstarch
680 g	1 1/2 lbs chicken tenderloins ((or boneless skinless chicken breasts), cut into 1-in (2.5-cm) pieces)
15 g	1 tablespoon balsamic vinegar
32 g	2 tablespoons soy sauce
17 g	1 tablespoon hoisin sauce, (best quality such as Kikkoman or Lee Kum Kee)
14 g	1 tablespoon sesame oil
19 g	1 1/2 tablespoons sugar
8 g	1 tablespoon cornstarch
1 g	1/2 teaspoon crushed red pepper flakes ((use half the amount for a milder sauce))
0 g	1/4 teaspoon ground ginger
79 g	1/3 cup water
34 g	2 1/2 tablespoons vegetable oil
120 g	1 large red bell pepper, (diced)
80 g	2 stalks celery, (halved lengthwise and thinly sliced)
2 g	1/4 teaspoon salt
9 g	3 cloves garlic, (chopped)
	5 scallions, (white and green parts, thinly sliced)
49 g	1/3 cup whole roasted unsalted peanuts or cashews

Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last night for dinner and it was outstanding. So flavorful! I looked at many recipes that called for ingredients that were not easily found in my area. I was able to find the hoisin sauce and sesame oil easily. Those were the only 2 ingredients I d” — a cook, 5.0★

“This has become a favorite in my household. The first time I made it I didn’t have sesame oil so I used Hot Chili Oil instead. Wow! The second time I went back to sesame oil and it was a bit bland so we always just make it with Hot Chili Oil instead. It’s real” — a cook, 5.0★