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Completely Keto Kung Pao Chicken

In a vibrant city where the neon lights illuminate a melting pot of cultures and cuisines, a culinary enthusiast with a passion for fusion and keto cooking embarked on a quest to create a dish that would be a true testament to the city’s dynamic spirit: Completely Keto Kung Pao Chicken.

The journey began in the heart of the city’s bustling Asian district, where the markets thrived with life and the air was rich with the promise of culinary discoveries. Here, our keto connoisseur sourced the freshest chicken breast, transforming it into tender cubes ready for a gastronomic adventure.

Back in her urban apartment, the cityscape sprawling beneath her window, she crafted the sauceā€”a bold and harmonious blend of Wheat-Free Tamari Sauce, Swerve for a guilt-free sweetness, tangy vinegar, fiery sriracha, and her own Completely Keto Homemade Ketchup, each ingredient a nod to the diverse flavors that thrived in the city’s streets.

The chicken, coated with xanthan gum and water, took on a tantalizing texture, ready to dive into the sizzle of avocado oil. As it fried to perfection, the scallions and salted peanuts joined the fray, adding a crunch and freshness that echoed the city’s vibrant pulse.

The moment the sauce kissed the chicken, it was clear that this was no ordinary Kung Pao Chicken. This was a symphony of flavors, a fusion of tradition and innovation, and a tribute to the city’s ever-evolving culinary narrative. The Completely Keto Kung Pao Chicken wasn’t just a dish; it was a celebration of diversity, a testament to the city’s pulsating heart, and a culinary journey that turned the richness of the streets into a keto-friendly feast to remember.

Completely Keto Kung Pao Chicken

Course: Main Course
Cuisine: Thai
Keyword: keto kung pao chicken, kung pao chicken
Servings: 6 Servings
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Ingredients

  • 1 1/2 lb chicken breast cubed
  • 2 Tbsp xanthan gum
  • 2 Tbsp water
  • pinch of black pepper
  • avocado oil for frying
  • scallions
  • 3 Tbsp salted peanuts

Sauce

Instructions

  1. Put the chicken in a bowl and top with the xanthan gum, water and pepper. Mix around to fully coat the chicken and let it for 120 seconds.

  2. Heat the avocado oil in a sauce pan over high flame. Once oil is fully heated start dropping in the chicken cubes to fry for 4-5 minutes. Let the finished cubes sit on paper towels when done.

  3. Remove oil from the pan and add in all the sauce ingredients. Let it cook while mixing until sauce becomes thick which should take about 3 minutes.

  4. Add in the chicken and scallions into the pan then mix around to coat it fully. Top with the peanuts.

Recipe Notes


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