Keto Dakgangjeong

Keto Dakgangjeong is a delightful Korean fried chicken dish made with a crunchy coating and a sticky, sweet, and spicy sauce, perfect for those following a ketogenic diet. This low-carb version retains the authentic flavors while eliminating excess sugars, making it a guilt-free indulgence.

Ingredients

• Chicken thighs - 400 grams, boneless and skinless
• Almond flour - 100 grams
• Psyllium husk - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1 teaspoon
• Egg - 1 large, beaten
• Coconut oil - for frying
• Soy sauce (tamari for gluten-free) - 2 tablespoons
• Erythritol - 1 tablespoon
• Gochujang (Korean red chili paste) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped for garnish
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, and garlic powder.
2. In a bowl, combine almond flour and psyllium husk.
3. Dip each piece of chicken in the beaten egg, then coat with the almond flour mixture, pressing lightly to adhere.
4. In a large skillet, heat coconut oil over medium heat.
5. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
6. In a separate saucepan, combine soy sauce, erythritol, gochujang, rice vinegar, and sesame oil. Heat over medium until the sauce thickens slightly, about 3-5 minutes.
7. Toss the fried chicken pieces in the sauce until fully coated.
8. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 9 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, suitable for ketogenic diets.
• High in protein, promoting muscle maintenance and repair.

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