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Test Kitchen Approved

7 Spice Kung Pao Chicken

Adapted from Food & Wine magazine


6 to 8 servings

Prep Time

10 Minutes

Cooking Time

15 Minutes

Adapted from Food & Wine magazine

You might think twice about ordering out for Chinese when you see how easy and delicious this weeknight meal is to make.

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.


2 lbs. 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

5 tsp. granulated sugar

2 Tbsp. sesame oil

3/4 cup water

3 Tbsp. vegetable oil

1 (3-inch) piece fresh ginger, peeled and thinly sliced

1 cup whole unsalted cashews

6 scallions, cut into 1-inch slices

Savory Spice ingredients in this recipe

  • Shichimi Togarashi

    This traditional salt-free seasoning from Japan means “seven flavor chili” and varies by region. The flavor of our version of Shichimi Togarashi is...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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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 to 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.