Low Carb Air Fryer Kung Pao Chicken

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    55 min

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

Low Carb Air Fryer Kung Pao Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    1 pound

  • Arrowroot Flour

    Arrowroot Flour

    1-½ teaspoon

  • Garlic

    Garlic

    1 tablespoon, chopped

  • Ginger

    Ginger

    1 tablespoon, sliced

  • Chile De Árbol

    Chile De Árbol

    2 gram

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Soy Sauce

    Soy Sauce

    2 teaspoon

  • Sherry Cooking Wine by Holland House

    Sherry Cooking Wine by Holland House

    1 teaspoon

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ large - 3" diameter x 3 3/4"

  • Orange Bell Pepper

    Orange Bell Pepper

    ½ large - 3" diameter x 3 3/4"

  • Orange Bell Pepper

    Orange Bell Pepper

    ½ large - 3" diameter x 3 3/4"

  • Celery

    Celery

    6 large - stalk - 11" to 12" long

  • Peanuts, Dry Roasted, Salted

    Peanuts, Dry Roasted, Salted

    ⅔ cup

  • Arrowroot Flour

    Arrowroot Flour

    1-½ teaspoon

  • Soy Sauce

    Soy Sauce

    2 teaspoon

  • Sherry Cooking Wine by Holland House

    Sherry Cooking Wine by Holland House

    1 teaspoon

  • Chinkiang Vinegar by Gold Plum

    1 tablespoon

Recipe Steps

steps 8

55 min

  • Step 1

    Diced the chicken breast into small dice. Add the first set of arrowroot powder.
    Step 1
  • 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 2
  • 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 3
  • Step 4

    Place the chicken in the bottom of an air fryer basket without the racks. Cook at 400 F for 8 minutes.
    Step 4
  • 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 5
  • 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 6
  • 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 7
  • 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.
    Step 8

Comments 2

  • Anonymous

    Anonymous 3 years ago

    Terrible... tasts too starchy

    • Allie63

      Allie63 4 years ago

      Looks delicious