Kung Pao Chickpeas

This Kung Pao Chickpeas recipe is the perfect blend of spicy, sour, sweet, and savory flavors to satisfy your kung pao chicken craving! Quick and easy healthy homemade vegan takeout that's also gluten-free and allergy-free. Packed with chilis and Sichuan peppercorns, salty coconut aminos, and rice vinegar, this sauce is perfect for a plant-based protein-packed meal!

What happens when you take classic Chinese takeout and make it healthier, allergy-free, and meatless, but don't sacrifice any of the iconic flavor and taste? Well, one, it's probably a Strength and Sunshine recipe, and two, it's going to be your new obsession. Vegan kung pao chicken, but made with chickpeas and completely gluten-free and allergy-free, meaning no peanuts or soy. It's quick and simple, made in 15 minutes and totally budget-friendly, so put down the phone...there's no need to order in!

What Is Kung Pao Chicken?

Kung Pao chicken is a classic stir-fry that originates in the Sichuan province of China (also written as Szechuan). It's known for its complex spicy sauce that contains Sichuan peppercorns and dried chili peppers for a "numbing" experience. It has flavors that are savory, salty, sweet, and sour. The actual dish contains diced chicken, peanuts, chili peppers, garlic, ginger, scallions, and the soy-based sauce. In Westernized versions, you'll find that the sauce is thicker, sweeter, and usually has veggies like bell peppers, celery, and onion, while authentic versions are "dry stir-frys".

What Is Kung Pao Sauce Made Of?

Kung Pao sauce is a mixture of dark and light soy sauce, rice or black vinegar, and Shaoxing wine for those complex, salty, sour umami notes. Then comes the numbing spice that includes the Sichuan peppercorns, chili peppers, and a touch of sugar to make the heat palatable. You'll also find lots of garlic, ginger, a pinch of cornstarch, and some form of fermented chili paste or hoisin sauce. Sesame oil and crushed peanuts are what add the nutty flavors to the sauce.

Why You'll Love This Vegan Recipe

Not only is this a vegetarian kung pao recipe, but it's also allergy-free! The soy sauce is replaced with coconut aminos and the peanuts are swapped with roasted sunflower seeds. All the staple flavor points are there, but the recipe is much easier to make, customizable, and accessible to all! Can't handle too much heat? Add less spice. Want a sweeter sauce? Add more! No alcohol is needed either, and all ingredients are much more budget-friendly. This homemade vegan kung pao recipe is:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
• Grain-Free
• Healthy & Budget-Friendly
• Packed with 100% Plant-Based Protein
• Quick & Easy Lunch or Dinner
• Great for Meal Prep & Leftovers

Ingredients For Kung Pao Chickpeas

• Chickpeas: A can of chickpeas, drained and rinsed. This hearty legume holds up the best to the kung pao sauce and heat of the stir-fry without becoming mushy.
• Starch: You can use cornstarch or arrowroot starch to coat the chickpeas. This helps the sauce thicken and cling to the chickpeas.
• Bell Pepper + Onion + Garlic: You don't need to put fresh chili peppers in the stir fry! Sweet red bell pepper and green bell pepper are perfect veggies to add, along with some diced onion and a hefty dose of garlic. These bulk up the dish, add nutrients, and add tons of flavor and aroma!
• Coconut Aminos: Coconut aminos are the best soy-free gluten-free replacement for soy sauce! It has the same salty umami flavor you know and love without the allergens.
• Rice Vinegar: Plain rice vinegar is all you need for the sour notes that are in an authentic kung pao sauce.
• Chili Paste: Chili paste is essential for getting the sauce to that "numbing" level. You can also use more chili paste in place of Sichuan peppercorns if you can't get your hands on them.
• Tomato Paste: To make up for the lack of fermented ingredients and/or hoision sauce. A teaspoon or 2 of smoky, concentrated tomato paste is perfect without making the sauce "tomato" forward.
• Apricot Jam: Instead of using plain sugar, the apricot jam/jelly adds to the floral and citrus-like notes found in the Sichuan peppercorns! It's a 2 for 1. You can also use orange marmalade or brown sugar to sweeten the sauce, and vegan honey is always delicious!
• Sichuan Peppercorns: The star of the show, the namesake, without being the majority ingredient. Most people think that pepper means spicy, but Sichuan peppercorns have more of a tingling, numbing heat (known as málà) that complements its floraly citrus notes (similar to lemon) and woody earthiness. It leaves you with an electric buzz on the tongue. It's hard to replicate, and that's why I highly recommend you use them in this recipe instead of trying to replace them with another ingredient.
• Ginger + Chinese 5 Spice: Lots of ginger for that same spiciness, sweetness, and a pinch of Chinese 5 spice, which is optional, but rounds out the rest of the flavor profile.
• Sunflower Seeds: Kung pao needs a dose of nuttiness, and instead of using crushed peanuts, to keep the dish allergy-free, use crushed sunflower seeds! Just as delicious without the major allergen or skipping an essential flavor.
• Scallions: Freshly chopped scallions (green onions) are a must to finish off the kung pao chickpeas before serving.

Ingredient Substitutions & Add-Ins

• Add more veggies: You can add some diced celery for more crunch, sliced snowpeas, water chestnuts, or chopped broccoli.
• Sriracha: If you don't have chili paste on hand, you can use sriracha instead.
• Sesame Oil: If you don't have a sesame allergy, using a teaspoon of sesame oil to finish off the dish is a fantastic and flavorful option, and I highly recommend doing so! You can also use a bit of chili oil to finish the dish!
• Red Pepper Flakes: You can use red pepper flakes in lieu of the Sichuan peppercorns, but remember...you won't be getting the same electric citrus flavor.
• Make It Oil-Free: This recipe uses 2 teaspoons of oil to saute the veggies, onion, and garlic, but you can use veggie broth or water to lightly steam or dry saute the veggies instead. Also leave any of the optional sesame oil.

How To Make Kung Pao Chickpeas

1. Heat the oil in a large saute pan and add your chopped veggies. Sauté for a few minutes until softened and fragrant.
2. Meanwhile, toss the chickpeas with the starch to coat them.

3. Add the coated chickpeas to the veggies and saute for 2-3 minutes.
4. Mix the kung pao sauce ingredients while the veggies and chickpeas saute. Taste the sauce and adjust the heat and sweetness levels.

5. Pour the sauce into the pan with the chickpeas and veggies and stir to combine.
6. Allow the kung pao chickpeas to cook for about 5 minutes over a low heat until the sauce has thickened and turns into a glaze that clings to the chickpeas and veggies.

Recipe Tips And Tricks

• The kung pao sauce shouldn't be too thin or too thick. It should act more as a glaze. If you let it cook too long, and the sauce thickens too much, add a splash of vinegar. If the sauce is too liquidy, continue to cook it until it looks glossy and clings to the chickpeas and veggies. This type of sauce will thicken as it sits.
• Always taste and adjust the spice level before removing the pan from the heat.
• This recipe is easy to double or triple if you want to have leftovers for tasty lunches or if you plan on serving a crowd.
• Always keep the pan over medium to low heat so you don't burn the sauce, and make sure to give things a stir as it cooks.

How To Serve Vegan Kung Pao

• The #1 essential topping to kung pao is something nutty, and in this case, we're using roasted sunflower seeds. Make sure they are roasted, otherwise, you will miss out on flavor. IF you don't have an allergy, traditional crushed peanuts are still great, cashews, or toasted sesame seeds can be used.
• Fresh vibrant green onion adds color and pops of fresh oniony flavor.
• Finishing Oils: You can use a few drops of sesame oil or chili oil to finished bowls before serving.
• Starchy Sides: Always serve your homemade vegan takeout with some white rice, vegetable fried rice, or gluten-free lo-mein!
• Other great gluten-free side dishes include quinoa, buckwheat, brown, or wild rice. More veggies or cauliflower rice work great for grain-free options. You can even serve it in lettuce cups or wraps!

How To Store Leftovers

Whether you want to store leftovers or meal prep a large batch, allow the kung pao chickpeas to cool to room temperature before transferring them to an airtight container and storing them in the fridge for 5-7 days. You can freeze the kung pao chickpeas by adding them to a freezer-safe bag and laying the bag flat in the freezer until solid (this makes it easier to store). You can also freeze them in a freezer-safe container. They'll be best if used within 5-6 months. When ready to eat, just thaw them overnight in the fridge.

How To Reheat

Toss leftover chickpeas into a pan on the stove over low heat to warm them back up! Add a tablespoon of both rice vinegar and coconut aminos if needed, to get the sauce moving again after the dish has thickened up in the fridge. You can also add leftovers to an individual bowl and microwave for a minute or two for a quick and easy heating method. Chinese takeout makes the best leftovers since the flavors have more time to develop!

More Vegan Takeout Recipes:

• Sweet and Sour Chickpeas
• Teriyaki Chickpeas
• Mongolian Chickpeas
• General Tso's Chickpeas
• Vegan Orange Chicken (Orange Chickpeas)
• Vegan Butter Chicken (Indian Butter Chickpeas)
• Classic Vegetable Fried Rice
• Easy Vegan Pad Thai
• 10-Minute Vegetable Lo Mein
• Cold Sesame Peanut Noodles

Print

Easy, delicious, and PACKED with flavor. Kung pao will always be a favorite and if you've been missing out due to dietary restrictions...I think you know what you'll be having for dinner tonight!

So tell me:

+ Do you love the heat or will you make your kung pao sweeter?

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