Korean Fried Chicken

Korean Fried Chicken combines crispy, flavorful chicken with a spicy, tangy sauce, offering a delightful balance of textures and tastes. This low-carb version is perfect for a satisfying Japanese-inspired lunch that won't derail your dietary goals.

Ingredients

• Chicken thighs, boneless - 400 grams
• Almond flour - 100 grams
• Eggs - 2 large
• Garlic powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions, chopped - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Oil for frying - 500 ml

Steps

1. In a bowl, mix the almond flour, garlic powder, salt, black pepper, and cayenne pepper to create the coating.
2. In a separate bowl, beat the eggs until well combined.
3. Cut the chicken thighs into bite-sized pieces and dip each piece into the egg mixture, then coat thoroughly with the almond flour mixture.
4. Heat oil in a deep pan over medium-high heat until it reaches 180°C (350°F).
5. Fry the chicken pieces in batches for about 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.
6. In a small saucepan, combine the soy sauce, rice vinegar, gochujang, and sesame oil. Heat over low until warmed through, stirring to combine.
7. Toss the fried chicken pieces in the sauce until well coated.
8. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle maintenance and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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