Kung Pao Chicken

To store leftover Kung Pao Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in a pan over medium heat until warmed through.

Yes, you can easily make Kung Pao Chicken gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Additionally, ensure that the hoisin sauce you use is gluten-free, as some brands may contain wheat. This way, you can enjoy this delicious dish without gluten.

For a vegetarian or vegan version of Kung Pao Chicken, you can substitute the chicken with tofu or tempeh. Firm tofu works best; press it to remove excess moisture, then cut it into bite-sized pieces and marinate it just like the chicken. This will provide a similar texture and absorb the flavors of the dish beautifully.

Kung Pao Chicken pairs wonderfully with steamed rice or noodles, which help balance the spiciness of the dish. You can also serve it with a side of stir-fried vegetables, such as broccoli or bok choy, or a simple cucumber salad to add freshness and crunch to your meal.

To adjust the spice level in Kung Pao Chicken, you can modify the amount of dried red chilies and Sichuan peppercorns used in the recipe. For a milder dish, use fewer chilies or remove the seeds from the chilies before adding them. If you prefer it spicier, consider adding fresh chili peppers or a dash of chili oil when serving.