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Recipe Reviews (5 out of 5 stars)

7 Spice (Shichimi Togarashi) Kung Pao Chicken

Yields: 6 servings
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Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.40
Shichimi Togarashi "Seven Spice" (Salt-Free) 1/2 oz bag $1.70
Chile, Crushed Red Pepper Flakes 1/2 oz bag $1.00

Ingredients:

  • 1 lb. boneless, skinless chicken breast, cubed
  • 1 lb. boneless, skinless chicken thighs, cubed
  • 12 Tbsp. soy sauce, divided
  • 4 Tbsp. corn starch, divided
  • 6 Tbsp. rice vinegar, divided
  • 2 Tbsp. sesame oil
  • 1 tsp. dehydrated minced garlic
  • 1 x 3" piece fresh ginger, peeled and thinly sliced
  • 1 cup whole cashews, unsalted
  • 5 Tbsp. sherry, divided
  • 4 tsp. Shichimi Togarashi, divided
  • 5 tsp. sugar
  • 3/4 cup water
  • 3 Tbsp. vegetable oil
  • 1 tsp. crushed red pepper flakes
  • 6 x scallions, cut into 1" pieces

Directions:

In a large zip-lock bag, place chicken, 2 tbsp. soy sauce, 2 tbsp. sherry, 2 tbsp. cornstarch, 1 tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly, seal and place in the fridge to marinate for 15 minutes or more. Next, in a medium bowl, mix together 10 tbsp. soy sauce, 3 tbsp. sherry, 2 tbsp. cornstarch, 5 tbsp. vinegar, 5 tsp. sugar, 2 tbsp. sesame oil, water and garlic. Set aside. Heat the vegetable oil in a wok over medium-high heat. Add the chicken with the marinade and lightly brown on all sides, 5-6 minutes. Next, stir in the ginger, remaining Shichimi, sauce mixture and the crushed red pepper and cook for 3-4 minutes. Add cashews and cook until lightly browned, 2-3 minutes. Stir in scallions and remove from heat.

Serving Suggestions:

Serve along with rice or noodles. To add more flavor to the rice or noodles, remove the Kung Pao from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat serve with a side of sambal oleck or sriracha.

Yields:

6 servings

Thanks to:

Adapted from Food & Wine magazine
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

7 Spice (Shichimi Togarashi) Kung Pao Chicken

  • Review by: janet
    10/5/12

    Just had this last night at a dinner we made for all of our employees. The reviews were great!

“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”

-Teresa F. of Connersville, IN

7 Spice (Shichimi Togarashi) Kung Pao Chicken


Yields: 6 servings

Ingredients:

  • 1 lb. boneless, skinless chicken breast, cubed
  • 1 lb. boneless, skinless chicken thighs, cubed
  • 12 Tbsp. soy sauce, divided
  • 4 Tbsp. corn starch, divided
  • 6 Tbsp. rice vinegar, divided
  • 2 Tbsp. sesame oil
  • 1 tsp. dehydrated minced garlic
  • 1 x 3" piece fresh ginger, peeled and thinly sliced
  • 1 cup whole cashews, unsalted
  • 5 Tbsp. sherry, divided
  • 4 tsp. Shichimi Togarashi, divided
  • 5 tsp. sugar
  • 3/4 cup water
  • 3 Tbsp. vegetable oil
  • 1 tsp. crushed red pepper flakes
  • 6 x scallions, cut into 1" pieces

Directions:

In a large zip-lock bag, place chicken, 2 tbsp. soy sauce, 2 tbsp. sherry, 2 tbsp. cornstarch, 1 tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly, seal and place in the fridge to marinate for 15 minutes or more. Next, in a medium bowl, mix together 10 tbsp. soy sauce, 3 tbsp. sherry, 2 tbsp. cornstarch, 5 tbsp. vinegar, 5 tsp. sugar, 2 tbsp. sesame oil, water and garlic. Set aside. Heat the vegetable oil in a wok over medium-high heat. Add the chicken with the marinade and lightly brown on all sides, 5-6 minutes. Next, stir in the ginger, remaining Shichimi, sauce mixture and the crushed red pepper and cook for 3-4 minutes. Add cashews and cook until lightly browned, 2-3 minutes. Stir in scallions and remove from heat.

Serving Suggestions:

Serve along with rice or noodles. To add more flavor to the rice or noodles, remove the Kung Pao from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat serve with a side of sambal oleck or sriracha.

Yields:

6 servings

Thanks to:

Adapted from Food & Wine magazine
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.