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Kung Pao Chicken

Kung Pao Chicken

A Sichuan classic balancing numbing peppercorn, dried chili heat, and a tangy-sweet sauce, studded with peanuts.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: Chicken, Sichuan, Spicy
Servings: 4 servings
Calories: 342kcal

Ingredients

  • 500 g boneless chicken thigh diced
  • 2 tbsp avocado oil
  • 8 dried red chilies
  • 1 tsp Sichuan peppercorns
  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 3 scallions white parts diced, green parts sliced
  • 1/3 cup roasted peanuts
  • 2 tbsp soy sauce
  • 1 tbsp Chinkiang vinegar or rice vinegar
  • 1 tbsp allulose or preferred keto sweetener
  • 1 tsp glucomannan powder mixed with 2 tbsp water

Instructions

  • Whisk together soy sauce, vinegar, allulose, and the glucomannan slurry to make the sauce. Set aside.
  • Heat avocado oil in a wok over high heat. Add dried chilies and Sichuan peppercorns, stir-fry 30 seconds until fragrant.
  • Add the chicken and stir-fry until browned and cooked through, 5-6 minutes.
  • Add garlic, ginger, and scallion whites, stir-fry 30 seconds.
  • Pour in the sauce and toss until it thickens and coats the chicken, 1-2 minutes.
  • Stir in peanuts and scallion greens just before serving.

Notes

Chef's Tip: Toast the dried chilies and Sichuan peppercorns in the oil first - it's what gives the dish its signature numbing, fragrant base. Keto Swaps: a small glucomannan slurry replaces cornstarch for the same glossy sauce with almost no carbs.

Nutrition

Calories: 342kcal | Protein: 28g | Fat: 20g | Fiber: 2g
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