Gluten Free Kung Pao Chicken
Kung Pao Chicken is one of those takeout orders that feels almost impossible to recreate at home — and even harder to find a version that's safe when you're avoiding gluten. The secret here is tamari in place of regular soy sauce, which delivers that same deep, savory punch without any wheat hiding in the bottle. A quick cornstarch marinade locks moisture into the chicken thighs, so every bite stays juicy even after a hard sear in a screaming-hot wok. Dried chilies and Sichuan peppercorns bring the signature tingly heat, while a glossy sauce built from rice vinegar, hoisin, and a touch of sugar pulls everything together in under two minutes of tossing. Roasted peanuts and scallion greens go in right at the end, keeping their crunch and freshness intact. The whole dish comes together fast — marinate, sear, stir-fry, done — and serves four, making it a genuinely weeknight-friendly dinner that doesn't feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 8 to 12 dried red chilies (such as tianjin or árbol), stems removed
- 1 tsp sichuan peppercorns
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 scallions, white and green parts separated, cut into 1-inch pieces
- ½ cup roasted unsalted peanuts
For serving
- cooked white rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then let the chicken marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, rice vinegar, hoisin sauce, sugar, 1 tsp cornstarch, and 1 tsp sesame oil. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!