Recipe: 7 Spice (Shichimi Togarashi) Kung Pao Chicken
You might think twice about ordering out for Chinese when you see how easy and delicious this weeknight meal is to make.
- 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 (3-inch) piece fresh ginger, peeled and thinly sliced
- 1 tsp. Crushed Red Pepper
- 1 cup whole unsalted cashews
- 6 scallions, cut into 1-inch pieces
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.
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.