Gluten-Free Kung Pao Chicken

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. In a medium bowl, combine the chicken cubes with 2 tbsp cornstarch and 1 egg white. Mix well to coat the chicken evenly, then let it marinate for 15 minutes.
2. 2Place a wok or large skillet over medium-high heat. Add 2 tbsp vegetable oil and heat until it shimmers, about 175°C. Carefully add the marinated chicken to the hot wok in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 74°C. Remove the chicken from the wok and set it aside on a plate.
3. 3Add 6-8 dried chilies, 1 tbsp minced ginger, and 2 minced garlic cloves to the same wok. Stir-fry for about 30 seconds until they are fragrant, being careful not to burn the garlic.
4. 4Pour 3 tbsp gluten-free soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil into the wok. Stir the sauce ingredients together and bring to a gentle simmer.
5. 5Return the cooked chicken to the wok with the simmering sauce. Toss the chicken to coat it evenly with the sauce, allowing it to heat through for about 1-2 minutes.
6. 6Add the 1/2 cup peanuts and 3 chopped scallions to the wok. Stir everything together and cook for another 1-2 minutes, just until the scallions are slightly wilted and the peanuts are heated through.
7. 7Serve the Kung Pao Chicken hot, ideally with rice.

Substitutions

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