Authentic Keto Kung Pao Chicken Recipe

Just like the original recipe, but made with healthier ingredients!

Author: Asian Keto Kitchen

Metric – CONVERT TO US CUPS!

Slice the chicken breast into 1 inch/2 cm cubes.
Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda. Mix well and let it marinate for 20 minutes.
While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat. Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle. Crush as fine as you can.
Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.
In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.Add the marinated chicken pieces and start stir-frying. To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat. If you cook the chicken breast on high heat, they will dry out. Cook for 3-4 minutes.
Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.
Remove from the heat and the dish is ready to serve!

Make sure to add that baking soda to the chicken breasts. It really helps make them super soft and juicy!
Make sure to use Szechuan peppercorns and not other kinds of peppercorns. This healthy kung pao chicken recipe is known for its famous numbing taste due to the Szechuan.
Instead of chicken, feel free to use shrimp or beef!
Instead of sake, you can use shaoxing wine. I chose to use sake because it has less carbs and is more available here in Japan than shaoxing wine.
Instead of xanthan gum, you can use corn starch, arrowroot powder or taptioca starch to make a slurry.
Instead of long green onions, you can use onions or spring onions.
Instead of coconut aminos, you can use soy sauce, liquid aminos or tamari.
Instead of peanuts, you can use cashew nuts.