Chinese Kung Pao Chicken, Paleo Style
Try this Chinese Kung Pao Chicken Paleo Style recipe or contribute your own.
Try this Chinese Kung Pao Chicken Paleo Style recipe or contribute your own.
- 1 egg
- 2 tbsp coconut aminos
- 1 1/2 lbs chicken breast
- 4-5 garlic cloves minced finely
- 1 fresh red chili pepper minced finely (i use red fresno chili pepper today)
- 5 dry red chili pepper
- 1 tbsp sichuan flower pepper corn
- 1 scallion, sliced diagonally & separate green and w
- 2 tbsp of pine nuts
- 4 tbsp coconut aminos
- 1 tbsp chinese rice wine or dry sherry
- 1 1/2 tbsp arrowroot powder or sweet potato powder
- 1 tbsp chinese rice wine or dry sherry
- 1 tsp organic rice vinegar
- Carbohydrate 0.942833333136085 g
- Cholesterol 72.5747792 mg
- Fat 10.50432355625 g
- Fiber 0.1125 g
- Protein 23.8168356195636 g
- Saturated Fat 3.0179642605 g
- Serving Size 1 1 serving (126g)
- Sodium 72.0591316082544 mg
- Sugar 0.830333333136085 g
- Trans Fat 0.92294954925 g
- Calories 204 calories
Step-by-step
- Butterfly the chicken to thinner pieces. Lightly pound the chicken. Slice into smaller bite-sizes.
- Mix chicken with ingredients under Chicken marinade. Mix well. Store in an airtight container in the fridge for about 30 minutes.
- In the meantime, dice/slice garlic cloves, fresh red chilli pepper, and scallion. Set aside.
- Prepare ingredients under Stir-fry sauce. Mix well. Set aside.
- Heat 2 tbsp of coconut oil over high heat, lightly drench the chicken and pan fry until both sides of the meat just turn white color. Scope out of the chicken. Set aside.
- You might need to pan-fry the chicken in a few separate batches. Don’t over crowd the pan.
- Don’t over fry the chicken. We will finish the cooking in next step.
- Heat 1 tbsp of olive oil, when hot, add minced garlic cloves, red chili pepper, dry chili pepper, Sichuan flower pepper corn and a small pinch of sea salt. Lightly stir-fry the ingredients until fragrant. About 5-10 seconds.
- Add the chicken from Step 5 back to the wok. Turn high heat. Keep stir-frying until the chicken is cooked through. About 1-2 minutes.
- Add Stir-fry sauce to the wok. Keep stir-frying until the sauce isi slightly thickened.
- Before turning off of the heat, add white parts of scallion and pine nuts. Give it another quick stir.
- Add-in green parts of scallions and serve while it’s hot.
Swapping standard soy sauce for coconut aminos alters the final sauce profile by introducing a milder, naturally sweeter baseline with lower sodium levels, requiring careful monitoring during the reduction phase to prevent scorching. Storing cooked poultry in an airtight container within the refrigerator for up to three days preserves food safety, though rapid cooling is necessary before sealing to inhibit bacterial growth. When utilizing arrowroot powder as a thickening agent instead of cornstarch, keep in mind that polysaccharides in arrowroot break down under prolonged high heat, meaning sauces thickened with it lose their viscosity if held at a simmer for too long. Reheating leftovers requires gentle medium-low heat in a skillet with a tablespoon of water to rehydrate the chicken breast, avoiding the rubbery texture often caused by high-wattage microwave heating. Slices of poultry must maintain internal moisture, which is initially protected by the egg and starch coating during the primary pan-fry stage over high heat. Sichuan peppercorns contain hydroxy-alpha-sanshool, a compound that stimulates tactile touch receptors on the tongue, creating a distinct tingling sensation that persists even after refrigeration, though aromatics degrade notably past forty-eight hours.
