gong bao chicken

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

Authentic Keto Kung Pao Chicken Recipe

530 g boneless skinless chicken breast (2 large breasts)

tbsp coconut aminos (or soy sauce)

tbsp cooking sake (or shaoxing wine)

tbsp baking soda

tsp ginger (grated)

tbsp sesame oil

Szechuan peppercorns

tbsp raw peanuts (or cashew nuts)

1-3 chili peppers

2.5 tbsp coconut aminos (or soy sauce)

tbsp black vinegar (or white vinegar)

tbsp Lakanto Golden (keto brown sugar)

tsp xanthan gum

green onion (Japanese leek)

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!

https://www.youtube.com/watch?v=0BfT9KKGdZw

In this video, I show you how to make authentic Chinese Kung Pao chicken using keto and low carb friendly ingredients!

Click here for the full written recipe: https://asianketokitchen.com/authentic-keto-kung-pao-chicken-recipe/

How to Make Authentic Kung Pao Chicken Keto & Low Carb

Tender chicken cubes fried with aromatic spices &amp; seasoned with a delicious sauce, Kung Pao chicken can be easily made at home. A tutorial is included.

Kung Pao Chicken, the Authentic Way (宫保鸡丁)

g chicken thigh (boneless & skinless) or chicken breast (11 ounces)

cornstarch

water

tsp sesame oil

peanuts

tsp light soy sauce

tsp dark soy sauce

1½ tbsp black rice vinegar

Shaoxing rice wine

tsp sugar

tbsp cooking oil

chillies,

tsp whole Sichuan peppercorn (see note)

scallions,

garlic,

ginger

Cut the chicken into small cubes (about 2cm) then put into a bowl.

Add cornstarch and water. Mix until no more liquid can be seen.

Add sesame oil. Stir to coat the chicken evenly. Set aside.

Marinate the chicken

Put peanuts (or cashew nuts) into a pan. Toast over low heat. Stir from time to time to evenly heat the nuts. 

Remove from the heat when lightly brown. Transfer to a plate to cool.

Toast the nuts

Add all the ingredients for the sauce to a bowl. Mix well then set aside.

Mix the sauce

Heat a wok over high heat. Pour in oil then add dried chillies and Sichuan pepper.

As soon as you smell the fragrance from the spices, put in the marinated chicken. Stir fry for 30 seconds.

Add scallions, garlic &amp; ginger. Continue frying until the chicken completely loses its pink colour (Do not overcook. You can test its done by cutting one piece open with the spatular).

Give the sauce a good stir then pour into the wok. Stir to evenly coat the chicken. Turn off the heat as soon as the sauce thickens.

Stir in the toasted peanuts. Dish out then serve immediately with plain rice.

Stir-fry the dish

https://www.youtube.com/watch?v=C-R17Wmd4aY

Cooking Chinese Kung Pao chicken is easy! This tutorial walks you through the cooking process step by step & shows you how it’s prepared the authentic way.
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🔎 The Written Recipe of Kung Pao Chicken: https://redhousespice.com/kung-pao-chicken/
Sichuan Pepper Guide: https://redhousespice.com/sichuan-pepper-guide/
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🔔 Haven’t subscribed? ►► https://www.youtube.com/channel/UC8dvTnJ_VB0y2zOeVM9eleQ?view_as=subscriber
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🎵 Music: Tender Wind by https://youtube.com/ikson

Kung Pao Chicken, the Authentic Way (Gong Bao Ji Ding/宫保鸡丁)

Chinese takeout Kung Pao chicken made with white distilled vinegar instead of the black vinegar most recipes call for. Both dark meat and white meat methods included, with the proper half-inch dice that gives every bite the same balance of chicken, peanuts, scallions, and chilis. Dried red chilis are bloomed in oil for their smoky aroma, not their heat. Developed from takeout kitchen techniques and tested across multiple versions.

Chinese Takeout Kung Pao Chicken

chicken

soy sauce (Lee Kum Kee

tsp dark soy sauce (for color only)

Shaoxing cooking wine (dry sherry as substitute)

salt

tsp white sugar

white pepper

tsp MSG

tsp white pepper

chicken broth (or water)

Shaoxing cooking wine

vinegar

garlic

tsp ginger (minced)

red chilis (seeds removed; chile de arbol

scallions (whites only, added with the sauce)

tsp toasted sesame oil (added off heat at the very end)

neutral oil (divided: 1 tbsp

Dice boneless, skinless chicken thighs into 1/2-inch cubes. For more tender meat, flip each thigh smooth side down and lightly pound the back with the dull edge of your knife before dicing. This loosens the muscle fibers and makes the protein softer when you chew it.

Add the diced chicken to a bowl with light soy sauce, dark soy sauce, Shaoxing cooking wine, salt, white sugar, MSG, and ground white pepper. Work the marinade into the meat with your hands for 2-3 minutes, squeezing it through your fingers. This deep tissue massage further breaks down the muscle fibers.

Add cornstarch and mix until the chicken feels evenly coated and slightly sticky. Then add the neutral oil and stir it in to keep the pieces from clumping together during stir-frying. Marinate for at least 30 minutes, or up to overnight in the fridge.

Marinate the Chicken

In a small bowl, combine white sugar, MSG, ground white pepper, salt, and cornstarch. Pour in light soy sauce, chicken broth (or water), Shaoxing cooking wine, and white distilled vinegar. Whisk everything together until the dry seasonings are fully dissolved. The cornstarch goes directly into the sauce since the quantity is too small for a separate slurry. You can make this several days in advance and store it covered in the fridge.

Make the Sauce

Cut dried red chilis into 1/2-inch pieces using kitchen scissors. Shake the pile around to remove most of the seeds. The seeds are basically flavorless; most of the heat comes from the inner membrane. Removing the seeds keeps the dish cleaner and controls the heat level.

Mince the garlic and ginger. Slice the white sections of the scallions into 1/2-inch pieces. Set these aside separately since they go into the wok at different times.

Prep the Aromatics

Heat a dry wok over medium heat. Add the unsalted peanuts and toss them around for 1-2 minutes until lightly charred and fragrant. Dry-roasting brings out their flavor and makes them crunchier. Remove the peanuts to a separate bowl and set aside.

Toast the Peanuts

Heat the wok over medium-high heat. Add about 1 tablespoon of neutral oil and swirl it around to coat the surface. Add the marinated chicken and press the pieces down into a single layer. Leave it alone for about 1 minute so the first side sears and doesn't stick to the cooking surface.

Stir-fry the chicken for 2-3 minutes total. You're not looking to brown the meat heavily, just cook it through until done. Remove the chicken to a separate bowl and set aside.

Stir-Fry the Chicken

Heat the wok again over medium heat. Add another tablespoon of neutral oil. Toss in the minced garlic and minced ginger and saute for 20-30 seconds, just until fragrant. Then drop in the sliced dried chilis and toss them with the aromatics for 10-20 seconds, or until you notice the chilis are slightly darkening in color. This step infuses the oil with the smoky, roasted chili flavor.

Bloom the Aromatics

Add the cooked chicken back to the wok and toss it with the aromatic-infused oil until everything is well mixed. Pour in the sauce along with the scallion whites. Toss everything together until the sauce has thickened to your liking.

Kill the heat. Add the toasted peanuts and drizzle in the toasted sesame oil. Toss everything together so it's evenly distributed and serve immediately. The peanuts go in last and off heat so they stay crunchy.

Finish the Dish

https://www.youtube.com/watch?v=ALfw4trkfBU

Jason Farmer

Get 16 free meals when you order Suvie today:

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A comprehensive guide to classic Chinese takeout Kung Pao Chicken at home! Kung Pao Chicken is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout kung pao at home even better than any takeout restaurant you’ve ever been to! And for a fraction of the cost!

Full recipe with printable card:

Free recipe pack, six takeout dishes that taste like the restaurant:

Wanna learn how to make Chinese Takeout Hot & Sour soup at home? Check out this video:

Ingredients:
Dried Red Chilis:
Chinese Light Soy Sauce:
Chinese Dark Soy Sauce:
Shaoxing Cooking Wine:
Morton’s Table Salt:
White Sugar:
MSG:
White Pepper:
Cornstarch:
Vegetable oil:
White Vinegar:
Chinese Chicken Bouillon Powder:
Peanuts:
Sichuan Peppercorns:

Kitchen Equipment:
Glass Bowls:
Wok Ladle:
Butane burner:
Butane Canisters:
Deli Containers:
Spider Strainer:
Misono UX10 Chef's Knife:
Wusthof Boning Knife:
John Boos Work Table:
Cutting Board:
Baking Sheet:
Wire Rack for Baking Sheets:
Measuring Spoons:
Whisk:
Anchor Glass Ramekins:
Gray Kunz Sauce Spoons:
Squirt Bottles:
Infrared Thermometer:
Chinese Cleaver:
Kitchen Scissors/Shears:
Electric Kettle:
Metal Hand Strainer:
Mortar & Pestle:

Cookware used in the video (affiliate links):
Made In Cast Iron Wok:
Mandarin Wok:
Made In 4 Qt. Saucepan with Lid:

Music by Epidemic Sound (free 30-day trial! Affiliate link):

Timestamps:
0:00 Intro
0:24 Which kind of chicken to use?
0:45 Dark Meat Chicken Thighs
2:34 White Meat Chicken Breast
4:17 Kung Pao Sauce
6:04 Suvie
7:11 Dried Red Chilis
8:13 Cooking Kung Pao
10:35 Traditional Aromatic Brine & Sichuan Pepper
12:05 Taste Test
12:27 Outro

Special thanks for the b-roll help: Jatin Das Gupta

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

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