Keto Kung Pao Chicken – Chinese Keto Chicken | Keto Recipes | Keto Meals and Recipes
Welcome to keto meals and recipes dot com. As I’ve mentioned before, my mother was a European trained chef,
so we had many wonderful European meals.
But when my mother wanted a night out she always asked to go to a Chinese
restaurant because she really loved Chinese food, and since that time
I have long enjoyed going to a Chinese restaurant for lunch or dinner.
However, on a keto diet, going to most Chinese restaurants is not a possibility,
because of all the non keto ingredients that are often part of a Chinese recipe.
To satisfy my current craving for Chinese takeout dinner, I’m making
this keto version of kung pao chicken,
which is based on a Szechuan region recipe. The macronutrient ratio for this recipe is
1.9 to 1 with 6.8. grams of total carbs,
1.6 grams of dietary fiber and
5.2 grams of net carbs.
Since this is a stir-fry,
it’s very important that all your ingredients are prepared and ready to fry before starting. Also, cut your boneless, skinless chicken
I’d say about
2.5 centimeters or 1 inch cubes and then place your cut cubes into a large mixing bowl. Add the salt, white pepper,
tamari, and toss everything well to coat the chicken evenly.
Then add the Chinese Shaoxin cooking rice wine, but if you don’t have this wine or can’t get it, just substitute with dry sherry. Add
The egg whites and toss to mix well. Now
allow the seasoned chicken cubes to marinate for at least 30 minutes.
Toss the chicken every once in a while so that the top pieces also get marinated well.
While the chicken is marinating, it’s time to make the sauce. In a bowl, combine the salt,
Lakanto monk fruit sweetener, tamari, or if you prefer coconut aminos,
apple cider vinegar and water.
Stir well and set the sauce aside.
When it’s time to begin the stir-fry, you can use either a wok or large frying pan.
Whichever you choose to use, place the dry pan or wok on high heat. When your pan has been heated thoroughly, add the oil.
Swish or brush the oil
so that the entire bottom and side of the pan is well coated. When you see that your oil is sizzling, add the marinated chicken
cubes and all the sauce that’s in the bowl.
Let this fry for about a minute and then toss continuously for another minute or two. Toss and fry so the meat is about
50% done. Actual time will depend on the size of your cubes.
Then, when you determine your cubes are about 50% done, scoop the cubes out of the pan and set them aside.
Don’t be tempted to over fry the chicken because you think it’s still raw:
The chicken will be placed back and have more cooking time later.
Next, add some more oil,
then add the re-hydrated, prepared chilies.
Reserve a few of the dark green onion parts. Add the green onions, ginger and garlic.
Fry until these ingredients become fragrant.
For me it was about 1 or 2 minutes.
When you can smell the wonderful aroma, add the prepared chicken cubes and toss immediately for about 30 seconds.
At this point you have an option: you can choose to add raw cashews or peanuts.
Stir the sauce and then pour it over the meat. Toss everything to combine well.
After the sauce has coated the chicken, also add the powdered gelatin
which will be your thickener. At the very last moment, add the reserved green onion, toss once and remove immediately.
And that’s all there is to making this amazing,
flavorful, Szechuan keto kung pao chicken.
It’s best to serve the chicken very hot. That doesn’t mean that it’s not delicious the next day as well.
What I’m trying to say is when this is first made, and it’s just fresh and hot,
it’s really flavorful and all the aromatic ingredients are at their very best. I
hope you try this flavorful,
Szechuan version of the keto kung pao chicken very soon.
Enjoy, thank you for visiting my channel and watching this video. Please turn on your notification bell.
See you next time. The link for the printable recipe is available in the description below.