Keto Korean Fried Chicken


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If you know me, you’ll know that the way to my heart is with buckets of fried chicken… This recipe is even more amazing smothered in
gochujang sauce (red hot pepper) which is like a Korean-style-sriracha.

Crumb prep:
1c almond meal/almond flour
1c parmesan powder (I buy the pre-grated stuff and blitz to a crumb in my blender)
1t paprika

Chicken prep:
Approx 1kg chicken thighs, skinned and boned (you can use breast but I find it dries out a lot more than the thighs)
1 egg, beaten
salt & pepper
Cut the chicken into pieces (it doesn’t really matter what size, as long as they’re all similarly sized so they cook evenly)
Season with salt and pepper, then mix through the egg to coat all pieces

Start heating up the oil (I use canola)
PRO TIP: you’ll need a large pot (or a deep fryer) that is only half-way filled with oil to allow for the bubbling when the cheese hits the oil
Lightly crumb each piece of chicken and shake off excess before batch-cooking until golden brown
PRO TIP: I cook in small batches of 4-6 depending of size of pot/fryer so that there’s plenty of room for the oil to get around each piece, to cook evenly and avoid them all sticking together
Leave to drain on paper towels
Serve on Caulifower ‘Rice’ with a side of Korean chili sauce
(gochujang, red hot pepper) – super easy keto version below:

Keto Korean Red Hot Sauce
1/2c gochujang, red hot pepper paste (I got this from my local asian grocer)
1/4c – 1/2c sugarfree tomato sauce (depending on how hot you like it, I use Jok ‘n Al brand I found at Bin Inn)
2T rice wine vinegar (apple cider also ok)
2T tamari sauce (I use Ceres Organics)
2T water
1t sweetner (optional, I use Whole Earth sweet granules)
1t garlic paste/crushed garlic (optional)
1t sesame oil (optional, we have sesame allergies in the house so we don’t use it)

You can get away with just whisking together, but I like to also gently bring to a simmer in a small saucepan. Add water extra as required for the consistency you like (note, it will thiken slightly as it cools). THEN you can toss the cooked chicken through the warm sauce if serving right away.
Sprinkle with sesame seeds (if you’re not allergic) or we use almond slivers.

WARNING: there won’t be any left overs…

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