Keto Ayam Geprek
Elevate your low-carb meal game with this irresistible Keto Ayam Geprek! This Indonesian-inspired dish delivers crispy, golden fried chicken thighs coated with a flavorful blend of almond and coconut flours, perfectly seasoned with garlic powder, paprika, and cayenne. The pièce de résistance is the fiery sambal sauce, crafted from red bird's eye chilies and garlic, sautéed in rich butter and olive oil for a bold, aromatic kick. After smashing the chicken to infuse it with the spicy sambal, you'll be left with a juicy, satisfying dish that's both keto-friendly and full of authentic flavors. Quick to prepare and perfect for spice lovers, this dish shines alongside fresh cucumber slices or a crisp salad, creating a wholesome, indulgent meal. Keywords: keto ayam geprek, low-carb fried chicken, spicy sambal chicken recipe.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 8 units Red bird's eye chilies
- 4 units Garlic cloves
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 1 cup Avocado oil (or coconut oil for frying)
Instructions
Rinse the chicken thighs and pat them dry with paper towels.
In a shallow dish, combine almond flour, coconut flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
In another bowl, beat the eggs until well blended.
Dip each chicken thigh into the egg mixture to coat, then dredge in the flour mixture, pressing down to ensure an even coating. Set aside.
In a large skillet, heat avocado oil over medium-high heat.
Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
Remove cooked chicken pieces and drain on paper towels.
For the sambal: In a mortar and pestle or food processor, crush the red bird's eye chilies and garlic cloves into a rough paste.
In a small pan, heat the olive oil and butter over medium heat. Add the chili paste and sauté for about 3-4 minutes, or until the mixture becomes fragrant.
Pour the chili sauce over the crispy fried chicken.
Using the back of a spoon or a pestle, gently press down on each chicken piece to 'geprek' or smash the chicken, mixing it slightly with the chili sauce.
Serve immediately with slices of cucumber or a side salad to complement the heat.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 726 mg | 15% | |
*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.
