Kung Pao Chicken (Paleo, Whole30, Keto)
Kung Pao Chicken Recipe made Paleo, Whole30, Keto is highly addictive with the perfect Kung Pao sauce that’s salty, sweet, and little spicy all in one-bite!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ lbs chicken breasts or thighs (boneless/skinless)
- Avocado oil
- Raw pine nuts or cashew nuts
- 1 tsp Toasted sesame oil (optional)
- 1 ½ tbsp coconut aminos
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp coarse salt
- ½ tsp arrowroot powder
- 3-4 clove garlic (sliced)
- 1 tbsp ginger (finely chopped)
- 2-3 bulbs scallions (chopped (reserve some green parts for serving))
- 5 whole Chinese dried red chilies (See notes)
- 1-2 tsp Whole Sichuan peppercorns (See notes)
- 2 tbsp coconut aminos
- 1 tsp rice vinegar (alt. Apple cider vinegar)
- 1 tsp Harissa chili paste (sub. Tomato paste)
- ¼ tsp arrowroot powder
Instructions
- 1
Dice the Dice the chicken to small-bite size cubes, about half-inch (1.5cm). Add the Kung Pao Chicken marinate for 10-15 mins. Gently stir-well. Set aside in the fridge.
- 2
Prepare the garlic, ginger, scallions, chilis, and peppercorns. Set the green scallion parts aside for garnishing. In a bowl, stir-well the Kung Pao sauce.
- 3
Preheat a large stainless steel skillet or wok over medium-high heat, when hot, add 1 to 1 ½ tbsp cooking oil. Add the chicken. Pan-fry them in a single layer so each piece gets crisp up in golden brown color, about 3 minutes. Then use a spatula with a firm tip to flip and cook for 1-2 minutes on the flip side. Transfer them to a plate to keep warm.
- 4
While the skillet is still hot, add 1 to 1 ½ tbsp more cooking oil. Add the aromatics. Season with a small pinch of salt and saute until fragrant, about 8-10 seconds. Take care not to burn the spices.
- 5
Add the chicken and pine nuts to the wok. Give the Kung Pao Sauce another stir before adding it to the wok. Quickly toss and stir-fry to coat the sauce over. Off heat. Serve hot and immediately. Garnish with green scallion parts. Drizzle with sesame oil, if using.