My easy Spicy Kung Pao Chicken recipe is way better than take out, and completely gluten free! Your family will love this flavorful kung pao chicken.
Do you remember anything from the speeches said at your graduation? Probably not. Most people don’t. However, Mr. Maebell and I remember one thing very clearly from our high school graduation. Chinese food makes you smarter.
Our class Valedictorian was the daughter of the couple that ran the very best Chinese restaurant in town. When speaking to her success, she said it was actually very simple. Chinese food makes you smarter so everyone should go eat at Hong Kong Chinese Buffet.
Of course, this got a big laugh from the crowd and years later it still proves to be one of the most memorable moments of the night. However, now anytime I make anything even remotely Asian inspired, we always joke we are getting smarter by the bite.
So make this and see what happens!
Easy Spicy Kung Pao Chicken
This has become the most requested meal in our house. I absolutely crave Spicy Kung Pao Chicken! It has a bit of spice to it and a rich flavor from the sesame oil. It is really a guest-worthy dinner. The flavor is spot on to Pei Wei’s Kung Pao chicken, and it is gluten free!
Don’t shutter when you see the ingredient list. It does call for a couple things you may not keep in your pantry, however if you like Asian food I highly recommend taking the plunge and keeping these spicy kung pao ingredients around. They aren’t expensive and you only need a couple tablespoons so they last forever. You can use this sauce for anything!
How to Make Gluten Free Spicy Kung Pao Chicken
If you enjoy delivery or take out Chinese food, you will definitely love this easy Spicy Kung Pao Chicken. It might not be quite as fast as your favorite restaurant, but it will be surprisingly simple to make at home with healthy, wholesome, and gluten free ingredients!
What You Need:
- Chicken breasts
- Canola oil
- Soy sauce – La Choy is gluten free!
- Rice vinegar
- Sesame oil
- Brown sugar
- Minced garlic
- Sesame seeds
- Green onions – sliced
- Crushed red pepper – optional
Tip: Normally you can find sesame seed oil in the global food section and in the baking section next to the regular oils – check both places. Chances are one is much cheaper than the other!
Steps to Make Spicy Kung Pao Chicken:
Because this dish is so easy to make and flavorful, I guarantee it is better than take out!
1. First, cut up the chicken breasts into bite-sized chunks. Toss them in cornstarch – naturally gluten free! – and fry over medium high heat using sesame oil in a dutch oven or deep skillet. I find that by breading them you get that crunch and the sauce tends to stick to it a bit better. However, if you want to lighten it up you can definitely do grilled or baked chicken or shrimp. The possibilities are endless!
2. Next, make the sauce. Simply mix your main ingredients together in a small bowl, then in another bowl mix one tablespoon of cornstarch with one tablespoon of water.
3. Finally, when you’re ready to coat your chicken with the spicy sauce to serve, you just mix the two together and the spicy kung pao chicken sauce thickens up beautifully.
4. To serve, garnish with sesame seeds, sliced green onions, and crushed red pepper if you want even more spice.
This Spicy Kung Pao chicken recipe is just like what you find in a restaurant, but hot and fresh from the comfort of home!
So, the next time you have a hankering for Kung Pao skip the take out and try this version! My family is sure that it’ll be a regular favorite in your household, too.
Looking for More Quick and Delicious Dinners?
- Keto Sesame Chicken Stir Fry
- One Pan Shrimp Pasta with Feta and Arugala
- Easy One Pan Enchiladas
- 20 Minute Cilantro Lime Shrimp and Rice
- Orange Sesame Chicken Skewers
- Sesame Chicken Lo Mein
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 pound chicken breast, cut into small pieces
- 3/4 cup corn starch + 1 tablespoon
- 1/4 cup canola oil
- 3 tablespoons soy sauce (La Choy is gluten free)
- 2 tablespoons sriracha (You can half this amount if you don't like spicy things. I'm looking at you, Mom!)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon water
- Cut up your chicken breast into bite sized pieces, place in a large plastic bag with 3/4 cup of corn starch, lightly shake until all of the chicken is coated well.
- Heat a large 12 inch skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.
- Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side. Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.
- Combine the next 6 ingredients in a small bowl or measuring up to make your sauce. Set aside.
- Combine one tablespoon of water with one tablespoon of corn starch and mix well.
- Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.
- Garnish with green onions, sesame seeds, and crushed red pepper if desired.
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