Keto Honey Chicken
Satisfy your cravings for sweet and savory flavors with this irresistible Keto Honey Chicken, a low-carb twist on a classic favorite! Succulent bites of boneless, skinless chicken thighs are coated in a golden almond flour crust and pan-fried to perfection. The secret lies in the sugar-free honey-flavored syrup, which, when simmered with soy sauce, apple cider vinegar, and a hint of red pepper flakes, creates a rich and glossy glaze that clings beautifully to each piece of chicken. Toasted coconut flakes add a delightful crunch, while optional sesame seeds and green onions elevate the presentation. Ready in just 40 minutes, this keto-friendly dinner is a perfect blend of flavor and convenience, making it an ideal choice for weeknight meals or gatherings.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 0.25 cup almond flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 eggs
- 0.25 cup unsweetened coconut flakes
- 0.33 cup sugar-free honey-flavored syrup
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon red pepper flakes
- 1 tablespoon sesame seeds (optional for garnish)
- 2 sliced green onions (optional for garnish)
Instructions
Prepare the chicken by cutting the boneless, skinless thighs into bite-sized pieces.
In a bowl, mix almond flour, salt, black pepper, and garlic powder.
In another bowl, beat the two eggs together.
First, dip the chicken pieces into the egg mixture, then coat them with the almond flour mixture.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In a small saucepan, combine the sugar-free honey-flavored syrup, soy sauce, apple cider vinegar, and red pepper flakes. Bring the mixture to a gentle simmer over low heat.
Allow the sauce to thicken slightly, stirring occasionally. This should take about 4-5 minutes.
Add the cooked chicken back into the skillet and pour the sauce over the top, tossing to coat evenly.
Sprinkle unsweetened coconut flakes over the chicken and let it gently toast while the chicken heats through, about 2-3 minutes.
Transfer the chicken to a serving platter. If desired, garnish with sesame seeds and sliced green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.7 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1656 mg | 35% | |
*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.
