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Kung Pao Style Chicken - Gluten Free

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: dinner
Cuisine: Asian, Chinese
Keyword: chicken, chicken broth, cornstarch, egg white, gluten free, gluten free soy sauce, granulated sugar, hot pepper flakes, kosher salt, peanut oil, peanuts, red chile peppers, rice vinegar, scallions, sesame oil
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 1 egg white slightly beaten
  • 5 tablespoons peanut oil vegetable or canola can also be used, divided
  • 1/2 teaspoon kosher salt
  • 2 teaspoons sesame oil divided
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 pound chicken breasts or chicken thighs boneless and skinless, sliced into thin strips
  • 6 scallions tips and ends trimmed, sliced into inch-long pieces
  • 1/2 cup peanuts raw and skinless
  • 1-2 chili peppers fresh, halved or sliced into rounds OR 1/2 teaspoon of hot pepper flakes, amp up the heat if desired
  • 1/4 cup red wine or rice vinegar
  • 1 tablespoon sugar granulated
  • 1/2 cup chicken broth
  • 3 tablespoons gluten free soy sauce I use San-J
  • Kosher salt and pepper if needed
  • Serve with rice and a green vegetable

Instructions

  • Combine egg white, 2 tablespoons oil, salt, and 1 teaspoon sesame oil in a large bowl. Add chicken and mix to coat. Set aside.
  • Mix vinegar, sugar, 1 teaspoon sesame oil, broth and soy sauce in a small bowl. Combine cornstarch and cold water until cornstarch is dissolved. Set both aside. Be sure to re-mix both before using.
  • Toast peanuts in same large pan you plan to use to cook the chicken. Cook on medium heat for 3-4 minutes, until peanuts are browned and toasted. Coarsely chop the peanuts and set aside.
  • The total cooking time for this dish is approximately 6 minutes, so you must be very organized before you start cooking!
  • In the same pan you used to toast the peanuts, add remaining 3 tablespoons of oil to the pan and heat over medium-high. Add chiles or hot pepper flakes and cook until fragrant, less than 1 minute.
  • Then add the chicken to the pan and turn up the heat to high and cook chicken for approximately 2 minutes, mostly undisturbed. Chicken will not be cooked through.
  • Next, add 1/4 of each the scallions, peanuts, and sauce (don’t forget to re-mix!) and cook for 1 minute, stirring occasionally.
  • Then pour in the remainder of the sauce and 1 tablespoon of the cornstarch/water mixture (don’t forget to remix this too!) which is used to help thicken the sauce. If the sauce isn’t thickening enough, continue to add one teaspoon at a time of the cornstarch mixture to reach desired consistency. Combine the sauce and chicken and cook for 1 minute.
  • Lastly, add most of the remaining peanuts and scallions, reserving a few of each to garnish the final dish. This is the last 1 minute of cooking.
  • Transfer chicken to a platter or bowl and serve with rice and a green vegetable. Sprinkle leftover peanuts and scallions on top.

Notes

The chicken can be cubed as an alternative to slicing in thin strips.