Kung Pao Chicken

50 min all in — 20 min prep, 30 min rest. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

Mild.

This recipe is labelled for Soy, Wheat, Sesame, Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Dairy-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Frying pan, Saucepan, Mixing bowl.

The recipe lists Salt at 2 tbsp.

2 tbsp of Soy sauce.

1 tsp of Vinegar.

1 tbsp of Sugar.

flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.

Times on this listing were inferred from the imported method, not kitchen-tested.

This method is not written for an air fryer. The core technique on the page still applies.