Kung Pao Chicken, also called Kung Po (in Cantonese) or Gong Bao (in Mandarin). They created this typical Chinese cuisine in the Sichuan Province of central western China. And they named this famous and popular dish after Ding Bao Zhen. Who was an official and governor of Sichuan Province during the Qing dynasty in the early nineteenth century. His title was Gong Bao, meaning palace guard. While they named Kung Pao chicken in honour of him as the biggest fan of this dish. Likewise, it is not only an extremely popular and renowned dish in China. But also a staple for westernized modern Chinese cuisine. Besides, it is a classic Chinese restaurant takeout dish. Moreover, Kung Pao chicken is a very appetizing sweet, savoury and spicy stir-fry dish.
You may also like my other gluten free stir-fry recipes:
- Chicken and Bitter Melon Stir-Fry;
- Chicken with Celery and Cashew Nuts;
- Black Pepper Beef Stir-Fry;
- Mongolian Beef with Zucchini;
- Beef and Capsicum in Black Bean Sauce;
- Kale and Pork Stir-Fry;
- Minced Chicken and Eggplant Stir-Fry;
- Beef and Asparagus Stir-Fry; and
- Prawns and Snow Peas Stir-Fry.
Gluten Free Kung Pao Chicken
Traditionally, they make Kung Pao chicken with ingredients like chicken, peanuts, vegetables, dried chillies and Sichuan peppercorns. There are various provincial adaptations of this dish in China. You can use either peanuts, walnuts or almonds as an alternative to cashew nuts if desired. For my gluten free recipe, my main ingredients are breasts, green capsicums and small dried red chillies. Then I stir-fried these ingredients in a flavourful sauce made with gluten free light soy sauce. Plus gluten free kecap manis, sesame oil, rice wine vinegar and medium dry sherry. Subsequently, I garnished the dish with some roasted cashew nuts and serve with steamed basmati rice. This Kung Pao chicken recipe is not only gluten free, but also low carb, dairy free and egg free.
Kung Pao Chicken
- 6 tablespoons extra virgin olive oil
- 1 kg skinless chicken breasts (or thighs) trimmed and cut into 3cm cubes
- 2 green capsicums cut into 1 inch pieces
- 15 small dried red chillies
- 3 spring onions sliced into 1.5 inch lengthwise
- 2 cloves garlic finely minced
- 1 inch ginger peeled and thinly sliced
- 1 cup roasted cashew nuts
- steamed rice to serve
For The Sauce:
- Combine chicken pieces with marinade in a large bowl and mix well. Reserve for about 30 minutes.
- Prepare and mix the sauce ingredients in a separate bowl.
- Heat up non-stick wok with 3 tablespoons of extra virgin olive oil and stir-fry the roasted cashew nuts on low heat until golden. Remove and drain on paper towel.
- Remove chicken from marinade and using the same oil in step 3, stir-fry the chicken for 2 to 3 minutes on medium-high heat. Remove chicken and set aside. Clean wok with kitchen paper towel.
- Heat up the non-stick wok with 3 tablespoons of extra virgin olive oil, add garlic and ginger, and stir-fry until lightly golden on low heat.
- Add the small dried red chillies and stir-fry for 30 seconds. Then add in the green capsicum and spring onions and stir-fry for another 2 minutes.
- Return chicken to wok, add in the sauce prepared earlier. Cook for another 2 minutes or until chicken is cooked through.
- Add the roasted cashew nuts to the top of the dish and serve with steamed rice.