Keto Kkanpunggi

Keto Kkanpunggi is a flavorful twist on the traditional Korean fried chicken, featuring crispy chicken bites tossed in a spicy garlic sauce while keeping it low-carb. This dish is perfect for a satisfying brunch or a light dinner, delivering delightful crunch with every bite.

Ingredients

• Chicken thighs, boneless - 400 grams
• Almond flour - 100 grams
• Psyllium husk - 2 tablespoons
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Coconut oil - 100 ml (for frying)
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce or coconut aminos - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks (sliced for garnish)

Steps

1. Cut the chicken thighs into bite-sized pieces and season with garlic powder, salt, and black pepper.
2. In a bowl, whisk the egg and set it aside. In another bowl, mix almond flour and psyllium husk.
3. Dip each chicken piece into the egg and then coat it with the almond flour mixture, ensuring an even coating.
4. Heat the coconut oil in a frying pan over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side.
5. While the chicken is frying, prepare the sauce by mixing gochujang, soy sauce or coconut aminos, apple cider vinegar, and sesame oil in a small bowl.
6. Once the chicken is cooked, remove it from the pan and drain excess oil on paper towels. Toss the fried chicken with the sauce until well coated.
7. Serve the Keto Kkanpunggi hot, garnished with sliced green onions.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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