Kung Pao Chicken

The best cooking method for Kung Pao Chicken is stir-frying. Start by sautéing onions, ginger, dried chili, and garlic until fragrant. Then, add the seasoned chicken breast and stir-fry until cooked through. Finally, incorporate the spring onions for a fresh crunch.

Kung Pao Chicken can be made gluten-free by substituting the soy sauce and dark soy sauce with gluten-free alternatives. Look for tamari or other gluten-free soy sauce options to ensure the dish remains compliant with gluten-free dietary needs.

If you're looking for a substitute for chicken in Kung Pao Chicken, you can use tofu or tempeh for a vegetarian or vegan option. Both will absorb the flavors well and provide a satisfying texture in the dish.

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. Reheat in a skillet or microwave before serving to enjoy it warm again.

Kung Pao Chicken pairs well with steamed rice or fried rice to soak up the flavorful sauce. You can also serve it with a side of stir-fried vegetables or a light cucumber salad for a refreshing contrast.