Delicious and easy, this Gluten-Free Kung Pao Chicken is a healthier version of the classic Chinese takeout you can make at home! A recipe that’s paleo, top 8 allergy-free, and with all the flavors and spice you love!
Hold up! You are about to add a (healthy + delicious) addiction to your life! Kung Pao Chicken is always delicious; sitting there on the takeout menu, beckoning you with whispers of “order me! order me!”. But, and that’s a big BUT, it’s not so allergy-friendly, gluten-free, and loaded with oil. If you like me, it can be a bit too spicy. I love my spice, but I also have health conditions that don’t love it so much! Since I’m all about not missing out on the old favorites and classics, nothing stopped me from just whipping up a homemade recipe right in the cozy comfort of my own kitchen! Boy, am I glad I have this recipe under my belt now, because it is super delicious and not to mention so simple and easy!
New to Kung Pao Chicken? Don’t worry! I’ll give you the deets! With every ethnic dish there are numerous versions. Kung Pao may also be seen as Kung Po or Gong Pao. Basically it’s chicken fried with a spicy chili sauce. Is it good? Uh, yea, it is fantastic! I made some changes though and there is no frying here, but baking in the one and only cast iron. I used some tangy tomato paste, vinegar, coconut aminos, apricot jelly, and some other spices to make my spicy chili sauce 100% drool-worthy. There are many components to this sauce, but each is essential! Long lists of ingredients are needed for authentic Asian cooking!
Gluten-Free Kung Pao Chicken
- 4 Skinless Chicken Breasts (cubed)
- Kung Pao Sauce:
- ½ Cup Tomato Paste
- ¼ Cup Coconut Aminos
- ¼ Cup Apricot Jelly
- 2 TB Rice Vinegar
- 1-2 TB Chili Paste
- 2 Tsp Minced Garlic
- 2 Tsp Sesame Oil
- 1 Tsp Onion Powder
- 1 Tsp Ground Mustard
- ½ Tsp Ground Sichuan Peppercorns*
- ½ Tsp Chinese 5 Spice
- ½ Tsp Ground Ginger
- Toasted Sesame Seeds (to top)
- Chopped Chives (to top)
- Preheat the oven to 375°F.
- In a food processor or blender, combine all the sauce ingredients.
- Cube the chicken and place in a large bowl. Add the sauce and mix to coat all pieces.
- Place the cubed and coated chicken in a greased cast iron skillet and bake in the oven for about 30 minutes or until chicken is fully cooked through.
- Serve with a sprinkle of sesame seeds and chopped chives if desired.
**This makes a lot of sauce. Use enough to coat your chicken breasts, but you may have some leftover!
Like I mentioned in the notes, you may or may not have a lot of sauce (depending on the size of your chicken breasts!) But that’s okay, save it for later 😉 Serve this gluten-free Kung Pao Chicken over rice or cauliflower rice if you need it grain-free! You can also adjust the spice levels to exactly your taste buds’ liking! You will be in love no matter what though, I guarantee it 😉
So tell me:
+ What’s your favorite Chinese takeout chicken dish? That’s a tie between cashew chicken (recipe coming soon!) and orange chicken for me!
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