About the Recipe
Gluten-free Kung Pao Chicken is a vibrant and flavorful stir-fried dish that successfully recreates the iconic Sichuan takeout classic without using any wheat-based ingredients. This makes it suitable for individuals with gluten sensitivities or celiac disease. The dish features tender, bite-sized pieces of chicken that are expertly cooked to perfection, ensuring a juicy and succulent texture. The chicken is complemented by crunchy peanuts or cashews, which add a delightful contrast in texture and a rich, nutty flavor to the dish. The pièce de résistance is the signature glossy sauce that envelops the chicken and nuts, offering a harmonious balance of sweet, savory, and spicy flavors that tantalize the taste buds and leave a lasting impression. This dish is not only a feast for the senses but also a testament to the versatility of gluten-free cooking, allowing everyone to enjoy this beloved Chinese classic without compromise. It is a perfect choice for both casual dinners and special occasions.
Ingredients
For the chicken
6 chicken breasts cleaned and cubed
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
For the nuts
⅓ cup peanuts or cashew nuts
For the sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 ½ tablespoons black rice vinegar
1 tsp Shaoxing rice wine
2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon water
For stir-frying
2 tablespoons cooking oil
10 dried chillies, halved & deseeded
1 teaspoon whole Sichuan peppercorn see note
6 stalks scallions, cut into chunks only use the stem part
3 cloves garlic, sliced
8 slices ginger
Preparation
Dice the chicken into small cubes and place them in a bowl.
Add cornstarch and water, stirring until the liquid is fully absorbed.
Add sesame oil and stir to coat the chicken evenly. Set aside.
Place peanuts (or cashew nuts) in a pan and toast them over low heat, stirring occasionally to ensure even cooking.
Remove from heat when lightly browned and transfer to a plate to cool.
Combine all the sauce ingredients in a bowl and mix thoroughly. Set aside.
Heat a wok over high heat and pour in oil. Add dried chilies and Sichuan pepper.
As soon as you detect the aroma of the spices, add the marinated chicken to the wok.
Stir-fry for 30 seconds.
Add scallions, garlic, and ginger. Continue frying until the chicken is fully cooked and no longer pink (you can test its doneness by cutting a piece open with a spatula).
Stir the sauce well and pour it into the wok.
Stir to coat the chicken evenly. Turn off the heat as soon as the sauce thickens.
Stir in the toasted peanuts.
Serve the dish immediately with plain rice.
Notes