Keto Salted Egg Chicken
Indulge in a flavorful fusion with Keto Salted Egg Chicken, a low-carb twist on the classic Southeast Asian favorite. This dish combines tender, golden-fried boneless chicken thighs with a luscious salted egg yolk butter sauce, enhanced by the aromatic flavors of garlic, fresh curry leaves, and a hint of red chili for a subtle kick. Coated in coconut flour for a keto-friendly crunch, the chicken is perfectly paired with the rich, savory notes of mashed salted duck eggs cooked to creamy perfection. Ready in under an hour, this recipe is ideal for those following a keto lifestyle or anyone looking to delight in a decadent yet wholesome meal. Serve this dish fresh and hot, garnished with additional curry leaves for an irresistible, restaurant-quality finish right at home.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 whole Salted duck egg yolks
- 60 grams Unsalted butter
- 50 grams Coconut flour
- 1 whole Egg
- 100 milliliters Avocado oil
- 3 cloves Garlic cloves, minced
- 10 leaves Fresh curry leaves
- 1 whole Red chili, thinly sliced
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Cut the boneless chicken thighs into bite-sized pieces and season with salt and black pepper.
Prepare the salted duck eggs by boiling them for 10 minutes. Cool, remove the shells, and extract the yolks. Mash the yolks into a fine paste and set aside.
In a small bowl, whisk the egg until thoroughly mixed.
Coat each piece of chicken first in the egg mixture, then dredge it in the coconut flour, ensuring an even coating.
In a large skillet, heat avocado oil over medium-high heat. Once hot, fry the chicken pieces until golden brown and cooked through, approximately 4-5 minutes per side. Remove and set aside on a paper-towel-lined plate to absorb excess oil.
In a separate pan, melt the unsalted butter over medium heat. Add the minced garlic and fresh curry leaves, sautéing until fragrant.
Add the mashed salted egg yolks to the pan, stirring to combine with the butter, garlic, and curry leaves until the mixture is smooth and bubbly.
Add the fried chicken pieces to the sauce, gently tossing to coat each piece thoroughly.
Finally, add the thinly sliced red chili for a hint of spice, tossing once more to distribute evenly.
Adjust seasoning with additional salt and black pepper if necessary, and serve the Keto Salted Egg Chicken hot, garnished with extra curry leaves if desired.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 451 mg | 10% | |
*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.
