Keto Korean Fried Chicken

Keto Korean Fried Chicken offers a crispy, flavorful twist on the classic dish, using almond flour instead of traditional breading for a low-carb alternative. Infused with Korean spices and a spicy sauce, this dish is perfect for satisfying your cravings while sticking to your keto diet.

Ingredients

• Chicken thighs - 400 grams, boneless and skinless
• Almond flour - 100 grams
• Pork rinds - 50 grams, crushed
• Eggs - 2 large, beaten
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Coconut oil - for frying
• Gochujang (Korean chili paste) - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Vinegar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions - for garnish, chopped

Steps

1. 1. Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, garlic powder, ginger powder, and paprika. Let it marinate for 15 minutes.
2. 2. In a shallow bowl, combine almond flour and crushed pork rinds. In another bowl, beat the eggs.
3. 3. Heat coconut oil in a deep pan over medium heat (about 180°C or 350°F).
4. 4. Dip each piece of marinated chicken into the beaten eggs, then coat it thoroughly with the almond flour and pork rind mixture.
5. 5. Fry the chicken pieces in batches until golden brown and cooked through, about 6-8 minutes per batch. Remove and drain on paper towels.
6. 6. In a small bowl, mix gochujang, soy sauce, vinegar, and sesame oil to create the sauce.
7. 7. Toss the fried chicken pieces in the sauce until well coated.
8. 8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 480
• Protein: 36 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 220 mg
• Total Fat: 36 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 keto dieters.

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