Description
Low-Carb Korean Style Fried Chicken
Ingredients
Scale
- 4 Chicken Thigh Fillets
- 1 cup Almond Flour
- 1 large egg
- 5 oz pork rinds
- 2 tbsp Gochujang Chili Paste
- 1 tsp granulated sweetener
- 2 cloves Garlic
- 1 inch Ginger
- 1 tbsp roasted sesame oil
- 4 tbsp rice wine vinegar
- oil
- sesame seeds
- 1 spring onion
Instructions
- In a pan heat the sesame oil, and fry the garlic and ginger for 2-3 minutes until softened.
- Add the Gochujang and rice vinegar to the pan and bring to boil, then add the sweetener and remove from the heat.
- Carefully heat oil in a deep sided pot (fill no more than halfway up) to 300°F (150°C).
- Arrange three bowls in a production line, one with the almond flour, one with the eggs and one with the pork rinds.
- Cut the chicken thighs into 2 or 3 slices each. Now take each slice and first ‘dredge’ in the flour, pressing the chicken into the flour to coat all surfaces.
- Next place the dredged chicken into the eggs using chopsticks or a fork to avoid breading your fingers.
- Finally coat the egg dipped chicken in the pork rind ‘breadcrumbs’ until well covered. Repeat for all the chicken pieces.
- Fry the chicken in the oil at 300°F for around 12 minutes, in batches if necessary.
- Once all batches have had their first fry, increase the temperature of the oil to 360°F (180°C) and re-fry the chicken for a further 5 minutes until brown and crispy.
- Drain the chicken on kitchen paper again, and then toss/combine with the chilli sauce.
- Garnish with sesame seeds, shredded spring onion, and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Keto Korean Fried Chicken, Low-Carb Chicken, Healthy Fried Chicken