Chinese Kung Pao Chicken.
What makes this dish so addictive?
I can’t stop eating, and the smoke detector alarm went off again in my house because the air is filled with the spicy, smoky, and garlicky aroma of this insanely delicious Chinese kung pao chicken.
Do you know that to make an authentic Chinese Kung Pao Chicken requires 3 different types of chilies?
And if you are my subscriber, you and I know the insider secret on how to utilize Sichuan flower pepper corns correctly.
In the video, I’ll share a special technique that turns boring chicken breast into moist delicious morsels.
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Paleo Chinese Kung Pao Chicken ! Delicious Chinese Kung Pao Chicken with toasted pine nuts and hint of spicy to awaken your taste buds !
- 1 ½ lbs chicken breast
- 4-5 cloves garlic 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 peppercorn alt. 1/2 tsp ground black pepper + 1 tsp lemon zest
- 1 scallion sliced diagonally & separate green and white parts
- 2 tbsp raw pine nuts
- 4 tbsp coconut aminos
- 1 1/2 tbsp arrowroot powder or sweet potato powder
- 1 large egg
- 2 tbsp coconut aminos
- 1 tsp organic rice vinegar
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.