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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.

Get the Recipe: Spicy Kung Pao Chicken

Prep: 10 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4
Author: Annie Holmes
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.
4.32 from 19 ratings
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Ingredients
 

  • 1 pound chicken breast, cut into small pieces
  • 3/4 cup corn starch
  • 1/4 cup canola oil

Kung Pao Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar, (or monkfruit if keto)
  • 1 tablespoon minced garlic
  • 1/2 tablespoon sriracha
  • 1 tablespoon water
  • 1 tablespoon corn starch

Equipment

Instructions
 

  • Cut the chicken breast into bite sized pieces, place in a large plastic bag or mixing bowl with 3/4 cup of corn starch, lightly shake until all of the chicken is coated well.
  • Heat a large 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.
  • 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.
    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.
  • 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.
    Garnish with green onions, sesame seeds, and crushed red pepper if desired.

Notes

For a low carb/keto version:

      • 1 pound chicken breast, cut into small pieces
      • 1/4 cup canola oil
      • 3 tablespoons gluten free soy sauce
      • 2 tablespoons rice vinegar
      • 2 tablespoons sesame oil
      • 1 tablespoon Golden Monkfruit Sweetener
      • 1 tablespoon minced garlic
      • 1/2 tablespoon sriracha
      • 1 tablespoon water
      • 1 tablespoon corn starch
Directions: Follow above directions, but skip coating the chicken in the cornstarch and brown the chicken until cooked through.
    Low Carb Nutrition: 4 servings/ About 1 cup per serving
    Calories: 339, Total Fat: 23.5, Cholesterol 82.7mg, Sodium 412.5mg, Total Carbohydrate 4.5g, Dietary Fiber 0.1g, Sugars 0.9g, Protein 26.6g
Net carbs per serving: 4.4 net carbs
Serving: 1 cup (roughly), Calories: 389kcal, Carbohydrates: 16g, Protein: 26g, Fat: 28g, Cholesterol: 82mg, Sodium: 412mg, Fiber: 0.1g, Sugar: 4g
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