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A black ceramic dish filled with Authentic Kung Pao Chicken.
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4.43 from 7 votes

Authentic Keto Kung Pao Chicken Recipe

Just like the original recipe, but made with healthier ingredients!
Prep Time10 mins
Cook Time15 mins
Marinating Time20 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: gong bao chicken, keto chinese recipe, kung pao chicken, kung pao chicken recipe
Servings: 4 servings
Calories: 255kcal
Author: Asian Keto Kitchen


  • Mortar & Pestle


Chicken Marinade

  • 530 g boneless skinless chicken breast 2 large breasts
  • 1 tbsp coconut aminos or soy sauce
  • 1 tbsp cooking sake or shaoxing wine
  • ½ tbsp baking soda

Kung Pao Spices

Kung Pao Sauce


  • Slice the chicken breast into 1 inch/2 cm cubes.
  • Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda. Mix well and let it marinate for 20 minutes.
  • While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat. Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle. Crush as fine as you can.
  • Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.
  • In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.
    Add the marinated chicken pieces and start stir-frying. To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat. If you cook the chicken breast on high heat, they will dry out. Cook for 3-4 minutes.
  • Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.
  • Remove from the heat and the dish is ready to serve!



  • Make sure to add that baking soda to the chicken breasts.  It really helps make them super soft and juicy!
  • Make sure to use Szechuan peppercorns and not other kinds of peppercorns.  This healthy kung pao chicken recipe is known for its famous numbing taste due to the Szechuan.
  • Instead of chicken, feel free to use shrimp or beef!
  • Instead of sake, you can use shaoxing wine.  I chose to use sake because it has less carbs and is more available here in Japan than shaoxing wine.
  • Instead of xanthan gum, you can use corn starch, arrowroot powder or taptioca starch to make a slurry.
  • Instead of long green onions, you can use onions or spring onions.
  • Instead of coconut aminos, you can use soy sauce, liquid aminos or tamari.
  • Instead of peanuts, you can use cashew nuts.


Serving: 1serving | Calories: 255kcal | Carbohydrates: 7.62g | Protein: 31.8g | Fat: 9.76g | Saturated Fat: 1.21g | Polyunsaturated Fat: 2.84g | Monounsaturated Fat: 2.7g | Cholesterol: 77mg | Sodium: 356mg | Potassium: 314mg | Fiber: 3.1g | Sugar: 0.38g | NET CARBS: 4.52g