Keto Sichuan Pepper Chicken


My recipes are refined Sugar Free, Dairy Free, and Grain Free. I lived in Japan when I was younger. I do use the specialty seasoning for other recipes. If you asked my family about my ideas for cooking, they would say I love variety.

I wanted something Chinese for dinner. I have Sichuan peppercorns in my pantry so why not use them. I was in a hurry and didn’t want to marinate or do a buttermilk and bath with a tapioca flour dip. So I skipped the marinade and the rest. It turned out and was tasty. I use a microplane for the ginger and garlic. I think toasted sesame oil would also be yummy in this. I used my Wok for this as it uses less oil. Serve with cauliflower rice. Remove the Kiffer lime leaf before eating.

If using my ketchup recipe (which is refined sugar free). I suggest making it in advance plus it will last a month in the refrigerator.


*See notes below for where to purchase

Sichuan Pepper Sauce

1 clove of garlic Garlic

2 teaspoons fresh Ginger

1 cup chicken bullion                         

1/2 cup Sherry Wine                           

1/4 cup my ketchup

1/4 cup coconut sugar

4 Tablespoons balsamic vinegar     

4 tablespoons red wine vinegar

1/4 cup orange juice                             

1/4 cup Sambal Oelek                           

1 teaspoon  Sichuan peppercorns     

2 tablespoons coconut aminos            

1 Kaffir Lime leaf                                   

3 tablespoons Tamarind powder



Use a mortar and pestle and grind up the Sichuan peppercorns. Use a microplane to grate ginger and garlic into chicken stock. Blend together all the ingredients and toss in the Keffire lime leaf. Allow to sit while prepping and cooking the chicken. Chicken Recipe is below the pictures.



Recipe for Chicken 

1 1/2 lbs chicken

1 cup onion chopped

1/2 c tapioca flour

1/4 cup cassava flour

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons sesame oil

2 teaspoons avocado oil

3 tablespoons tapioca flour

Cut up chicken and onion. Combine tapioca flour, cassava flour, salt, and pepper. Toss chicken into the flour mixture and lightly coat. Remove from flour mixture. Place on a plate. Heat up your wok or frying pan and add oils. Put onions in the frying pan and let cook slightly. Add about 1/2 a cup of chicken at a time. Let the chicken get crispy and slightly brown. Make a slurry using 4 tablespoons of Sichuan pepper sauce and 3 tablespoon tapioca flour stir until mix thoroughly. Pour Sichuan pepper sauce on top of chicken. Then while continually stirring pour in a slurry. Continue stirring until thickened to your liking.

*Notes: Where to purchase tapioca flour, Sherry, Sambal Oelek, Kirkland Chicken stock,  Sichuan peppercorns, coconut aminos (use in place of soy sauce), Keffir Lime, Tamarind powder most of these items I found at the grocery store some were found at local asian markets.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 616
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 86 mg 29 %
Sodium 1957 mg 82 %
Potassium 112 mg 3 %
Total Carbohydrate 81 g 27 %
Dietary Fiber 1 g 5 %
Sugars 28 g
Protein 36 g 72 %
Vitamin A 3 %
Vitamin C 23 %
Calcium 4 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    1. svenskclue says:

      Thank you sir!

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