Keto Korean Fried Chicken
Indulge in the irresistible crunch and bold flavors of Keto Korean Fried Chicken, a low-carb twist on a beloved classic. Perfectly crispy chicken wings are coated in a gluten-free blend of almond and coconut flour, seasoned with savory spices, and fried to golden perfection. This dish is then elevated with a sticky, sweet-and-spicy sauce made with soy sauce, sugar-free ketchup, and keto-friendly sweetener, infused with aromatic garlic and ginger for authentic Korean flair. Ideal for keto enthusiasts or anyone craving guilt-free indulgence, this recipe is easy to prepare, packed with rich flavors, and perfect for weeknight dinners or flavorful entertaining. Serve hot and pair with fresh garnishes like sesame seeds or additional red pepper flakes for an unforgettable meal!
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1 cup avocado oil
- 0.5 cup sugar-free ketchup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Erythritol or other keto-friendly sweetener
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 clove minced garlic
- 1 teaspoon minced ginger
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
In another bowl, whisk the eggs and almond milk until fully combined.
Pat the chicken wings dry with paper towels. Dip each wing into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing to coat completely.
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken wings in batches, cooking for about 4-5 minutes on each side, or until golden brown.
Transfer the fried wings to the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the chicken is cooked through and crispy.
While the chicken is baking, make the sauce. In a small saucepan, combine the sugar-free ketchup, soy sauce, rice vinegar, erythritol, red pepper flakes, sesame oil, minced garlic, and minced ginger.
Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5 minutes.
Remove the chicken wings from the oven and toss them in the prepared sauce until well coated.
Serve immediately, garnished with additional red pepper flakes or sesame seeds if desired.
Nutrition Facts
Calories |
5998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.3 g | 648% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 57.2 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 10148 mg | 441% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 12.1 g | ||
| Protein | 235.7 g | 471% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 717 mg | 55% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2673 mg | 57% | |
*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.
