Kung Pao Chicken – Easy Authentic Sichuan Chinese Food – Low Carb Keto Recipe

Kung Pao Chicken – Easy Authentic Sichuan Chinese Food – Low Carb Keto Recipe

August 8, 2019 8 By William Morgan


Welcome all! Papa G here. Today I present
my Kung Pao Chicken recipe. After
watching a food documentary on Sichuan
cooking, I decided to make my own version
of this classic dish; and I found out
that a true Kung Pao dish must
incorporate all six of the following
characteristics…
true Sichuan Kung Pao needs to be
aromatic, sweet, sour, bitter, salty, and of
course, spicy. Now I made mine as
authentic as possible to how it’s made
in the Sichuan Province of China with a
few deviations here and there. I’ll
explain as we go along, Let’s get started.
First, some ingredients you’ll need for
this recipe. You’ll need some Sichuan
peppercorns. Either whole or broken like
these. Now Sichuan pepper will create
kind of a numbing effect and will keep
you wanting more. Next, dried chili
peppers to add just a little spice.
Finally, some sweet potato starch. Now I
know some of you doing keto or just
watching your insulin levels may think
you can’t have this,
but unlike corn starch, which is made
from grains, this is a root starch and
it’s considered a resistant starch; which
according to some research, will not
spike your insulin levels. Keto Connect did
a video about this that goes into this a
little deeper. I’ll leave a link in the
description below for that information
if you want their take on it. Now even if
you’re Sichuan peppercorns are roughly
broken like mine, you’ll want to crush them
up a bit. If you don’t have a mortar and
pestle, just use a plastic bag and a
kitchen hammer or rolling pin. We’ll prep
the dried chilies by cutting off the top
and removing the seeds. If you want your
dish spicier, just add some of the dried
seeds to the dish when we add the
chilies. Next, chop three green onion
stalks by quartering and then cutting
them into 1-inch slices. Reserve some of
the tops for the garnish later. Trim
about 1 inch skin off of a ginger root
and run it over a zester or grater.
Finally, prep six boneless, skinless,
chicken thighs by removing some of the
excess fat and chopping them into pieces
about the size of sugar cubes. Add some
sweet potato starch to a mixing bowl;
some soy sauce; and a bit of water. Give a
mix to combine. Add the chicken to the
bowl and mix to coat thoroughly. Cover and
place in the refrigerator for 15 minutes
while we mixed together our sauce. To a
small bowl, add some soy sauce; rice
vinegar; water; and a sugar substitute
equal to two teaspoons of regular sugar.
Mix with a whisk and set aside.
To a skillet on medium-high heat, add
four tablespoons of peanut oil and then
our chicken. Now here’s an obvious
deviation from the way it’s done in
China. Traditional Kung Pao is cooked using a
wok on very high heat; and they kind of
flash fry the chicken. We’ll use this more
conventional method, which is both
practical and frankly, a little less
dangerous. Once the chicken is about 70
to 80 percent cooked, remove it and set
aside, leaving any liquid remaining in
the pan. Add the grated ginger to the pan
along with some minced garlic. Add the
chopped green onions and mix and cook
for about a minute. Add the Sichuan
pepper and the dried chilies. Cook for an
additional minute. Then add the sauce and
continue to stir and cook for yet one
more minute, stirring the chicken. And now
add some dry roasted peanuts. Continue to
stir and cook until most of the moisture
has reduced and thickened – about two to
five minutes. Serve hot. Garnished with
some green onion tops
and enjoy! There you have it folks!
My Kung Pao Chicken recipe. Who says
low-carb means sacrificing awesome
flavor? I hope you enjoyed this video. If
you did, please like and consider
subscribing. Thanks for watching and I’ll
see you next time!