Low Carb Air Fryer Kung Pao Chicken

An air fryer is a great way to cook Keto-friendly Chinese food without a wok, due to the high heat which is able to create crispy brown edges and caramelization on vegetables. Kung Pao chicken is made delicious with diced chicken breast, sliced celery, bell peppers, toasted halved peanuts, and spicy dried chilies. This is one of the best air fryer Keto recipes for Chinese food! You will need to add this dish to your list of air fryer Keto recipes!

Do I have to add the chilies?

Authentic Kung Pao chicken contains dried chilies. However, you can remove them or add less to suit your preference.

Is arrowroot powder low carb?

In actuality, arrowroot powder has the same amount of carbs as cornstarch. However, it is used in such a small amount with the number and amount of other ingredients in a typical recipe to achieve the desired effect. In this case, the impact on blood sugar levels is minimal.

How should I prepare the scallions?

The scallions should be sliced thin, and then the white parts separated from the green parts. Use the white pieces to mix in with the diced chicken breast and the green parts to garnish the final dish.

What if I can’t find Chinkiang vinegar?

Use can use balsamic vinegar instead which has a slightly less pungent flavor.

Net Carbs

10.2 g
Fiber

4.6 g
Total Carbs

15.4 g
Protein

10.9 g
Fats

12.9 g

208 cals

Quantity

Serving Size

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Chicken Breast Boneless Skinless Raw

1 pound
Arrowroot Flour

1-½ teaspoon
Garlic

1 tablespoon, chopped
Ginger

1 tablespoon, sliced
Chile De Árbol

2 gram
Coarse Kosher Salt by Morton

¼ tsp
Soy Sauce

2 teaspoon
Sherry Cooking Wine by Holland House

1 teaspoon
Red Bell Peppers, Raw

½ large - 3" diameter x 3 3/4"
Orange Bell Pepper

½ large - 3" diameter x 3 3/4"
Orange Bell Pepper

½ large - 3" diameter x 3 3/4"
Celery

6 large - stalk - 11" to 12" long
Peanuts, Dry Roasted, Salted

⅔ cup
Arrowroot Flour

1-½ teaspoon
Soy Sauce

2 teaspoon
Sherry Cooking Wine by Holland House

1 teaspoon
Chinkiang Vinegar by Gold Plum

1 tablespoon

Step 1

Diced the chicken breast into small dice. Add the first set of arrowroot powder.
Step 2

Place chicken into a medium-sized mixing bowl and combine it with the garlic, ginger, white parts of the scallion, chopped dried chiles (with most seeds removed), kosher salt, 2 tsp soy sauce, 1 tsp sherry wine, and 1 ½ tsp arrowroot powder. Mix well and set aside.
Step 3

Snip the dried chilies with scissors and remove as many of the loose seeds as possible. Add those to the chicken as well.
Step 4

Place the chicken in the bottom of an air fryer basket without the racks. Cook at 400 F for 8 minutes.
Step 5

Stir the chicken and add the peanuts and toast them with the chicken at 400 F for 5 minutes. Stir and toast again at 400 F for 5 minutes.
Step 6

Combine the final sauce mixing ¾ tsp arrowroot powder, 2 tsp soy sauce, 1 tsp sherry wine and 1 tbsp Chinkiang vinegar together. Mix well with a spoon.
Step 7

Add 1”x1” diced bell peppers and sliced celery to the air fryer on top of the chicken. Do not stir the veggies in. You want them exposed to get browned. Top with the sauce. Cook for another 5 minutes at 400 F. Stir together.
Step 8

Stir adding another 5 minutes if needed to make sure the sauce glazes the mixture. Serve hot topped with the sliced green parts of the scallion.