Kung Pao is a standard on any Chinese menu, and while we enjoy the occasional take-out as much as anyone does, it is always healthier when we control the ingredients. Another great reason to make Kung Pao at home is the freedom to adjust the spice to your own preference. I would classify this recipe in the medium-heat category, so if you like mouth-numbing, spicy heat, just add more of the chilies.
Over the years, my good friend and cooking buddy Pati, and I refined this dish together. We forgo dried red chilies or chili paste, instead use chipotle chilies en adobo to bring the heat and add complexity of flavor. Chipotle chilies in adobo is a common ingredient in Mexican cuisine, which brings a unique smoky-spicy flavor to this classic Chinese dish—think of it as a small step toward fusion cooking for the home cook.
I have posted the recipe with gluten-free options, as well as instructions for monthly cooking, so next time you think of Kung Pao for take-out, you can just take it out of the freezer!
To make this dish gluten-free, look for the following:
Soy Sauce brands that are Gluten-Free
Rachael Ray’s Stock-In-A-Box
Bob’s Red Mill, All Natural Cornstarch
La Costena Chipotle Peppers in Adobo Sauce
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