Keto Ayam Asam Manis
Indulge in a guilt-free spin on a classic Indonesian favorite with this Keto Ayam Asam Manis recipe, a vibrant fusion of tender, almond flour-coated chicken bites paired with a tangy-sweet, low-carb glaze. Perfect for those on a keto diet, this dish marries succulent boneless chicken thighs with a flavorful sauce made from apple cider vinegar, erythritol, and tomato paste, all spiced up with a touch of garlic and red chili flakes. Colorful bell peppers and spring onions add a fresh, crunchy contrast, making this meal both visually stunning and nutrient-packed. Ready in under an hour, it’s a deliciously bold option that pairs beautifully with cauliflower rice or zucchini noodles for a healthy, satisfying dinner.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Coconut oil
- 1 large Egg
- 100 grams Almond flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Xylitol or Erythritol
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 0.5 teaspoon Red chili flakes
- 100 milliliters Water
- 1 medium, chopped Green bell pepper
- 1 medium, chopped Red bell pepper
- 3 stalks, chopped Spring onions
Instructions
Cut the chicken thighs into bite-sized pieces.
In a bowl, whisk the egg and set it aside.
In another bowl, mix almond flour, salt, black pepper, and garlic powder.
Dip the chicken pieces into the egg and then coat them with the almond flour mixture.
Heat 1 tablespoon of coconut oil in a large pan over medium-high heat.
Add the chicken pieces in a single layer and fry until golden and cooked through, about 6-8 minutes per side. Cook in batches if necessary.
Remove chicken and set aside on a plate lined with paper towels to drain excess oil.
In the same pan, add the remaining tablespoon of coconut oil.
Sauté the chopped green and red bell peppers until slightly softened, about 3-4 minutes.
In a small bowl, mix xylitol or erythritol, apple cider vinegar, tomato paste, soy sauce, red chili flakes, and water, to make the sweet and sour sauce.
Pour the sauce into the pan with the bell peppers, stirring until the sauce thickens slightly, about 3-5 minutes.
Return the chicken to the pan, tossing to coat them evenly with the sauce.
Garnish with chopped spring onions before serving.
Serve hot with cauliflower rice or zucchini noodles for a complete keto meal.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.6 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 405 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
