Keto Taiwanese Fried Chicken
Craving a crispy, flavorful treat without breaking your keto lifestyle? This Keto Taiwanese Fried Chicken is a low-carb twist on the iconic night market favorite, delivering bold, savory flavors with every crunchy bite. Featuring tender boneless chicken thighs marinated in a fragrant blend of tamari sauce, garlic, ginger, and Chinese five-spice powder, this recipe retains the authentic taste while swapping out traditional breading for a gluten-free almond flour and crushed pork rinds coating. Fried to golden perfection in avocado oil, these bite-sized pieces are irresistibly crispy on the outside while staying juicy on the inside. Serve with a side of fresh basil leaves for an aromatic flair or pair it with your favorite keto dipping sauce for a delightful snack or meal. Ready in under 40 minutes, this easy-to-follow recipe is perfect for satisfying cravings while staying low-carb, gluten-free, and utterly delicious!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Tamari sauce (gluten-free soy sauce alternative)
- 1 tablespoon Sesame oil
- 1 teaspoon Powdered erythritol or monk fruit sweetener
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon White pepper
- 2 large Eggs, beaten
- 0.5 cup Almond flour
- 1 cup Crushed pork rinds
- 2 cups Avocado oil (for frying)
- 8 leaves Fresh basil leaves (optional, for garnish)
Instructions
Cut the boneless chicken thighs into bite-sized pieces, approximately 1-2 inches each.
In a large mixing bowl, combine the minced garlic, minced ginger, tamari sauce, sesame oil, powdered erythritol, Chinese five-spice powder, and white pepper. Mix well.
Add the chicken pieces to the bowl and toss until well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Prepare a dredging station with two shallow bowls. In the first bowl, beat the eggs. In the second bowl, mix the almond flour and crushed pork rinds until fully combined.
In a heavy-bottomed skillet or deep frying pan, heat the avocado oil to 175°C (350°F). Use a thermometer to maintain a consistent frying temperature.
Remove the chicken pieces from the marinade and gently pat them dry with paper towels to remove excess moisture.
Dip each chicken piece into the beaten eggs, then coat it evenly in the almond flour and pork rinds mixture. Press lightly to ensure the coating adheres well.
Once the oil is hot, carefully place the coated chicken pieces into the oil. Fry in small batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through.
Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
If desired, briefly fry fresh basil leaves in the hot oil for a few seconds until crispy, then use them to garnish the chicken.
Serve the Keto Taiwanese Fried Chicken immediately, with optional dipping sauce or a side of your choice.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 512 mg | 11% | |
*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.
