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Kung Pao Chicken Recipe--Gluten Free

If you want fast gluten-free homemade Chinese food, then this 5-star Kung Pao Chicken recipe is what you are looking for! | GlutenFreeHomemade.com

Updated October 6, 2018

This gluten-free Kung Pao Chicken recipe is probably the most favorite of all Sichuan (Szechuan) comfort food; spicy hot with the salty sweet and sour flavors the Chinese province is renowned for.

It is a quick and easy homemade Chinese takeout style main dish your family will love!


Talk about Heat!


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You can enjoy this Kung Pao Chicken recipe as it is.

The spicy heat is just enough to give it a tongue tingling bite with just a hint of burn.

Turn up the heat by splitting open the red chili pods before cooking them or by sprinkling on additional crushed red chiles during cooking or at the dining table.

Serve with gluten-free Chinese noodles, steamed asparagus and almond crescent cookies for dessert.

NOTE:  Adapted from Martin Yan's Culinary Journey Through China, by Martin Yan, KQED Books, San Francisco, 1995.





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Kung Pao Chicken Recipe--Gluten Free


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Kung Pao Chicken Recipe--Gluten Free


If you want fast gluten-free homemade Chinese food, then this 5-star Kung Pao Chicken recipe is what you are looking for!

Prep Time: 25 minutes
Cook Time: 5 Minutes
Yield: 4 Servings

Ingredients:
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons gluten-free oyster sauce (or 1 teaspoon potato starch and 2 tablespoons gluten-free soy sauce)
- 1/4 cup gluten-free balsamic vinegar
- 1/4 cup chicken stock
- 3 tablespoons rice wine or dry white wine
- 2 tablespoons blackberry jam
- 1 tablespoon gluten-free soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons granulated white sugar
- 1 tablespoon garlic, minced
- 2 celery stalks, diced
- 1/2 bell pepper, cut into bite-sized pieces
- 1/2 cup bamboo shoots, chopped
- 3 tablespoons vegetable oil, divided
- 8 small whole dried red chili pepper pods
- 2 teaspoons potato starch
- 1 tablespoon cold water
- 1/2 cup whole cashews, peanuts or walnut halves, toasted

Instructions:
1. In a medium mixing bowl, combine chicken and oyster sauce, and then set aside to marinate for 15 minutes.
2. In a medium mixing bowl, combine vinegar, chicken stock, wine, jam, soy sauce, sesame oil, chili garlic sauce and sugar, and then set Kung Pao sauce aside.
3. In a medium mixing bowl, combine garlic, celery, bell pepper and bamboo shoots, and then set aside.
4. In a small bowl, stir potato starch into the cold water until it dissolves, and then set aside.
5. In a wok or large skillet, heat 2 tablespoons vegetable oil over high heat until shimmering.
6. Add chiles and chicken with marinade, and stir-fry until chicken is no longer pink, about 2 minutes.
7. Remove chiles and chicken, and then set aside.
8. Heat remaining 1 tablespoon vegetable oil until shimmering.
9. Add garlic, celery, bell pepper and bamboo shoots, and stir-fry for 1 minute.
10. Stir in chiles and chicken, and stir-fry for 1 minute.
11. Add Kung Pao sauce and bring to a simmer.
12. Add potato starch mixture and cook for 1 minute, stirring constantly or until sauce thickens.
13. Remove from heat and stir in nuts.

Tags:
Gluten-free, Dairy-free, Egg-free




Variations

Kung Pao Beef

  1. Omit chicken.
  2. Add 1 pound beef flank or boneless sirloin, cut into bite-sized pieces.
  3. Prepare and stir-fry as directed in key recipe.


Kung Pao Pork

  1. Omit chicken.
  2. Add 1 pound boneless pork loin, cut into bite-sized pieces.
  3. Prepare and stir-fry as directed in key recipe.


Kung Pao Shrimp

  1. Omit chicken.
  2. Add 1 pound large shrimp, shelled, peeled and deveined.
  3. Prepare and stir-fry as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 454 grams boneless, skinless chicken breasts cut into bite-sized pieces
  • 30 ml gluten-free oyster sauce (or 5 ml potato starch and 30 ml gluten-free soy sauce)
  • 60 ml gluten-free balsamic vinegar
  • 60 ml chicken stock
  • 45 ml rice wine or dry white wine
  • 45 ml blackberry jam
  • 15 ml gluten-free soy sauce
  • 10 ml sesame oil
  • 10 ml chili garlic sauce
  • 10 ml granulated white sugar
  • 15 ml garlic, minced
  • 2 celery stalks, diced
  • 1/2 bell pepper, cut into bite-sized pieces
  • 125 ml bamboo shoots, chopped
  • 45 ml vegetable oil, divided
  • 8 small whole dried red chili pepper pods
  • 10 ml potato starch
  • 15 ml cold water
  • 125 ml whole cashews, peanuts or walnut halves, toasted

Instructions

  1. In a medium mixing bowl, combine chicken and oyster sauce, and then set aside to marinate for 15 minutes.
  2. In a medium mixing bowl, combine vinegar, chicken stock, wine, jam, soy sauce, sesame oil, chili garlic sauce and sugar, and then set Kung Pao sauce aside.
  3. In a medium mixing bowl, combine garlic, celery, bell pepper and bamboo shoots, and then set aside.
  4. In a small bowl, stir potato starch into the cold water until it dissolves, and then set aside.
  5. n a wok or large skillet, heat 30 ml vegetable oil over high heat until shimmering.
  6. Add chiles and chicken with marinade, and stir-fry until chicken is no longer pink, about 2 minutes.
  7. Remove chiles and chicken, and then set aside.
  8. Heat remaining 15 ml vegetable oil until shimmering.
  9. Add garlic, celery, bell pepper and bamboo shoots, and stir-fry for 1 minute.
  10. Stir in chiles and chicken, and stir-fry for 1 minute.
  11. Add Kung Pao sauce and bring to a simmer.
  12. Add potato starch mixture and cook for 1 minute, stirring constantly or until sauce thickens.
  13. Remove from heat and stir in nuts.






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