Low Carb Air Fryer Kung Pao Chicken
How to Make It
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.
Ingredients
- 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