Gluten Free Kung Pao Chicken

Kung pao chicken is one of those dishes that sounds fancy but is actually really easy to pull off at home.

The trick is a good sauce and high heat. You want that nice sear on the chicken and a sauce that sticks to everything.

This version is 100% gluten free. I use tamari instead of regular soy sauce and gluten free hoisin, so you get all the flavor without any of the worry.

It’s got a nice kick from the dried chili peppers, some crunch from the peanuts, and plenty of veggies to round it out.

If you’ve been missing takeout-style stir fry since going gluten free, this one’s for you. It comes together fast and tastes amazing.

Why You’ll Love This Recipe

Tastes Like Takeout – This kung pao chicken rivals your favorite Chinese restaurant but is 100% gluten free.

That Sauce Is Everything – The glossy tamari-hoisin sauce clings to every piece of chicken and is absolutely addictive.

Perfect Crunch Factor – Crisp-tender veggies and roasted peanuts give every bite a satisfying crunch you will love.

Ready in Under 30 Minutes – From cutting board to dinner table this entire stir fry takes less than half an hour.

Ingredients

For the Sauce

• 3 tbsp Gluten Free Tamari
• 2 tbsp Rice Vinegar
• 1 tbsp Hoisin Sauce (Gluten Free)
• 1 tbsp Honey
• 1 tsp Sesame Oil
• 1 tbsp Cornstarch
• 3 tbsp Water

For the Stir Fry

• 1 1/2 lb Boneless Skinless Chicken Breast, Cut Into 1-Inch Cubes
• 2 tbsp Cornstarch
• 2 tbsp Vegetable Oil, Divided
• 3 Dried Red Chili Peppers
• 3 Cloves Garlic, Minced
• 1 tsp Fresh Ginger, Grated
• 1 Red Bell Pepper, Cut Into 1-Inch Pieces
• 2 Celery Stalks, Sliced
• 1/3 cup Roasted Unsalted Peanuts
• 3 Green Onions, Sliced
• Steamed Rice, For Serving

How to Make

Step 1

In a small bowl, whisk together the tamari, rice vinegar, hoisin sauce, honey, and sesame oil. In a separate small bowl, mix the cornstarch and water into a slurry. Set both aside.

Step 2

Toss the chicken cubes with the cornstarch until lightly coated on all sides.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the chicken and stir fry for 4 to 5 minutes until golden and cooked through. Remove to a plate.

Step 4

Add the remaining 1 tablespoon of oil to the wok. Toss in the dried red chili peppers, garlic, and ginger. Stir fry for 30 seconds until very fragrant.

Step 5

Add the bell pepper and celery and stir fry for 2 to 3 minutes until crisp-tender.

Step 6

Return the chicken to the wok. Pour in the sauce and the cornstarch slurry. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and becomes glossy, coating every piece.

Step 7

Remove from heat, toss in the roasted peanuts and green onions, and serve immediately over steamed rice.

My Tips

Pat the Chicken Dry Before Coating

Before you toss the chicken cubes with cornstarch, pat them dry with paper towels. If the chicken is wet, the cornstarch turns into a gummy paste instead of a thin, even coating.

That dry coating is what gives the chicken a light golden crust when it hits the hot wok. Skip this step and the chicken will just steam and turn pale and soft instead of getting that nice sear.

Don’t Crowd the Wok

When you add the cornstarch-coated chicken to the wok, spread the pieces out so they’re in a single layer. If you pile them on top of each other, the wok temperature drops fast and the chicken starts to steam instead of sear.

If your wok isn’t big enough to fit all the chicken in one layer, cook it in two batches. Do half, remove it, then do the other half. It takes a few extra minutes but you’ll get that golden color on every piece.

This matters a lot because the seared outside is what holds up once the sauce goes in. Without it, the chicken gets mushy.

Stir the Cornstarch Slurry Right Before You Pour It

Cornstarch settles to the bottom of the bowl really fast. If you just pour it in without stirring it again first, you’re basically adding cloudy water and the cornstarch stays stuck to the bottom of the bowl.

Give it a quick stir with a spoon right before it goes into the wok. You want it to look smooth and milky with no lumps sitting at the bottom. That’s how you get a sauce that thickens evenly and turns glossy.

More Tasty Recipes

• Gluten Free Chicken Fried Rice
• Gluten Free Orange Chicken
• Gluten Free Chicken Katsu
• Gluten Free Crispy Chicken Tenders
• Gluten Free Crispy Coconut Shrimp

FAQ

Why do you coat the chicken in cornstarch before frying?

Tossing the chicken in cornstarch before it hits the hot wok gives it a light, crispy coating that locks in moisture and creates those golden, slightly crunchy edges you get at a restaurant. Without it, the chicken would just steam and turn pale and rubbery.

The cornstarch also helps the sauce cling to each piece of chicken later on, so every bite is coated in that glossy, flavorful sauce instead of it all sliding off and pooling at the bottom of your bowl.