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7 Spice Kung Pao Chicken

Written By: أوراق التوابل

Recipe Card

Prep Time:

10 Min

Cooking Time:

15 Min

Serving:

6-8 Portion

Category:

Main Course

Cuisine:

China

You might think twice about ordering out for Chinese when you see how easy and delicious this weeknight meal is to make. 

 

Serve with rice or noodles. To add more flavor to the rice or noodles, remove the final Kung Pao chicken mixture from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat, serve with a side of sambal oelek or sriracha.

Ingredients

2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces 

12 Tbsp. soy sauce, divided 

5 Tbsp. apple cider vinegar, divided 

4 Tbsp. cornstarch, divided 

6 Tbsp. rice vinegar, divided 

4 tsp. Shichimi Togarashi Japanese 7 Spice, divided 

5 tsp. granulated sugar 

2 Tbsp. sesame oil 

3/4 cup water 

1 tsp. minced garlic 

3 Tbsp. vegetable oil 

1 (3-inch) piece fresh ginger, peeled and thinly sliced 

1 tsp. crushed red pepper flakes 

1 cup whole unsalted cashews 

6 scallions, cut into 1-inch slices

Instruction

1

In a large zip top bag, place chicken pieces, 2 Tbsp. soy sauce, 2 Tbsp. apple cider vinegar, 2 Tbsp. cornstarch, 1 Tbsp. rice vinegar and 2 tsp. Shichimi Togarashi Japanese 7 Spice. Mix to coat chicken thoroughly and place in the refrigerator to marinate for 15 min. or longer. 

2

In a medium bowl, mix together remaining soy sauce, apple cider vinegar, cornstarch and vinegar with sugar, sesame oil, water and garlic and set aside.  

3

Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 5 to 6 min. 

4

Stir in ginger, remaining Shichimi Togarashi Japanese 7 Spice, prepared sauce mixture and crushed red pepper and cook for 3 to 4 min. 

5

Add cashews and cook until lightly browned, 2 to 3 min. Stir in scallions and remove from heat. Enjoy! ❤️

Spice Used in This Recipe

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