At this point, push the meats to the sides of the wok to add a well in the middle. After 10 minutes, the meat will start releasing water. With your Wok on high heat, add 1 tbsp of Refined Coconut Oil and fry the marinated meat.Marinade in the fridge for 30 minutes.įor the next steps, you’ll need to work quickly and with high heat throughout the whole process! Add the soy sauce, Refined Coconut Oil, and sherry wine (optional – 2 tbsp is 3g carbs). Take chicken thighs and cut to 1/2 inch cubes.I did include balsamic vinegar since I don’t have Black Vinegar on hand. As much as I wanted to include them, I really wanted to keep this as Keto Friendly as possible. Those two ingredients alone add about 20-25g of carbs + sugar to the dish. I needed to decrease the carb count, so I omitted hoisin sauce and oyster sauce. Now, before we get to the recipe, I do want to add that this is a more westernized version of Kung Pao Chicken. It’s quick recipe to make but there is some prep time. That’s why I prefer using a wok because of it’s high heat retention. You’ll need to work quickly with high heat throughout the whole process. I can’t guarantee you’ll have the same results without a wok, but you can try with whatever pan you have! My wok isn’t seasoned completely but it works just fine. You will need to work with Xanthan Gum quickly, but once you get used to how it works, you can add it to other dishes such as soups, gravy, etc.įor this dish, I highly recommend using a Wok ( I use this!). Using these two substitutions cuts the carb count considerably. This version uses Xanthan Gum instead ( I use this!) and I substitute the sugar with Lakanto( Save 20% off with my promo code: KETOFYME). We can’t have those on Keto so I had to find a way around it. With Panda Express, they use Cornstarch and Sugar to provide the dish with thickness and flavor. My Keto and Low Carb take on Kung Pao Chicken is pretty close to the Panda Express carb version that I love. Luckily, I learned to stop eating it with rice and just ate it alone.
#Kung pao chicken carbs full#
It was spicy, a little sweet and sour and just full of flavor! Of course, back then I used to eat it on top of a mountain of rice. Especially Panda Express! When I was younger, there was this really amazing Chinese restaurant where they served the best Kung Pao Chicken. Who needs Chinese takeout (and extra sugar and carbs!) when you can make it at home? This is my keto & low carb take on one of my favorite Chinese dishes!ĬHINESE FOOD.
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