Dakgangjeong

Dakgangjeong is a crispy, sweet, and savory Korean fried chicken dish that is perfect for snacking. This Paleo version replaces traditional coatings with a healthier alternative while maintaining the authentic flavors.

Ingredients

• Chicken thigh fillets - 300 grams
• Almond flour - 50 grams
• Arrowroot powder - 30 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut aminos - 60 ml
• Honey - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon
• Green onions - 2 stalks, chopped for garnish
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the chicken thighs into bite-sized pieces and season them with salt, black pepper, garlic powder, and ginger powder.
3. In a bowl, whisk the egg, then add the chicken pieces and coat them well.
4. In another bowl, mix the almond flour and arrowroot powder together.
5. Dredge the egg-coated chicken pieces in the flour mixture until fully coated.
6. Heat a non-stick skillet over medium heat and add a little sesame oil.
7. Fry the chicken pieces in batches until they are golden brown and crispy, about 5-6 minutes per side.
8. In a small saucepan, combine coconut aminos, honey, sesame oil, and chili flakes, and heat over low until it simmers to create a sauce.
9. Once all chicken pieces are cooked, toss them in the sauce until evenly coated.
10. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains healthy fats from almond flour and coconut oil, promoting heart health.

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