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Recipe Reviews (5 out of 5 stars)

7 Spice (Shichimi Togarashi) Kung Pao Chicken

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Shichimi Togarashi "Seven Spice" (Salt-Free) 1 oz bag $2.95
Garlic, Dehydrated: Minced 1 oz bag $1.40
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.55

Ingredients:

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

Directions:

Directions: In a large zip-top bag, place chicken pieces, 2 Tbsp. soy sauce, 2 Tbsp. sherry, 2 Tbsp. cornstarch, 1 Tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly and place in the refrigerator to marinate for 15 min. or longer. In a medium bowl, mix together remaining soy sauce, sherry, cornstarch and vinegar with sugar, sesame oil, water and garlic and set aside. Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 5 to 6 min. Stir in ginger, remaining Shichimi, prepared sauce mixture and crushed red pepper and cook for 3 to 4 min. Add cashews and cook until lightly browned, 2 to 3 min. Stir in scallions and remove from heat.

Serving Suggestions:

Serve with rice or noodles. To add more flavor to the rice or noodles, remove the final Kung Pao chicken mixture 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 oelek 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: Dandylines
    9/1/14

    Easy to make. Tasted better than the Kung Pao chicken we get for take out. Has a "bite" to it. To cut down on the bite, reduce the ginger and the red pepper. However, we liked it just as written and I will be buying a full bottle of the 7 Spice. Also note that vegetable oil can be reduced if you have a good wok or fry pan.


  • 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!

“While I have purchased real cinnamon before, your Ceylon cinnamon was the freshest I have seen and the difference between it and the standard cassia was easy to smell and taste. It also made our luggage smell great!”

-Terri C. of Agoura Hills, CA

7 Spice (Shichimi Togarashi) Kung Pao Chicken


Yields: 6 servings

Ingredients:

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

Directions:

Directions: In a large zip-top bag, place chicken pieces, 2 Tbsp. soy sauce, 2 Tbsp. sherry, 2 Tbsp. cornstarch, 1 Tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly and place in the refrigerator to marinate for 15 min. or longer. In a medium bowl, mix together remaining soy sauce, sherry, cornstarch and vinegar with sugar, sesame oil, water and garlic and set aside. Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 5 to 6 min. Stir in ginger, remaining Shichimi, prepared sauce mixture and crushed red pepper and cook for 3 to 4 min. Add cashews and cook until lightly browned, 2 to 3 min. Stir in scallions and remove from heat.

Serving Suggestions:

Serve with rice or noodles. To add more flavor to the rice or noodles, remove the final Kung Pao chicken mixture 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 oelek 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.