Low Carb Taiwanese Fried Chicken
Satisfy your cravings with this irresistibly crispy and flavorful Low Carb Taiwanese Fried Chicken, a lighter twist on the iconic street food. Featuring tender, bite-sized morsels of marinated chicken thighs infused with soy sauce, rice wine, aromatic garlic, and ginger, this recipe takes traditional seasoning to the next level with a low-carb breading made from almond flour and crushed pork rinds. Fried to golden perfection in avocado oil, the result is a heavenly crunch that’s gluten-free and keto-friendly, without sacrificing authenticity. For extra flair, garnish with crispy Thai basil leaves and a sprinkle of Sichuan pepper powder for a touch of spice. Perfect for sharing or indulging solo, this dish delivers bold flavors and a satisfying texture while keeping your carb count in check.
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Recipe Information
Ingredients
- 1 lb Boneless chicken thighs
- 3 tbsp Soy sauce (low-sodium)
- 2 tbsp Rice wine
- 3 large Garlic cloves, minced
- 1 tsp Ginger, grated
- 0.5 tsp Five spice powder
- 0.5 tsp White pepper
- 0.5 tsp Salt
- 1 large Eggs
- 0.5 cup Almond flour
- 0.5 cup Crushed pork rinds
- 1 cup Avocado oil (or any high-smoke-point oil)
- 10 leaves Fresh Thai basil leaves (optional, for garnish)
- 0.25 tsp Sichuan pepper powder (optional, for sprinkling)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a mixing bowl.
Add soy sauce, rice wine, minced garlic, grated ginger, five spice powder, white pepper, and salt to the bowl. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 20 minutes (or up to 1 hour for best flavor).
In a shallow dish, whisk the egg. In a second shallow dish, combine almond flour and crushed pork rinds to create your low-carb breading mixture.
Heat avocado oil in a deep skillet or wok over medium heat until it reaches about 350°F (175°C).
Remove the chicken from the marinade, letting any excess drip off. Dip each piece of chicken into the whisked egg, then coat it evenly in the almond flour and pork rind mixture.
Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry each piece for 3-4 minutes per side, or until they are golden brown and cooked through.
Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
For an optional garnish, quickly fry the Thai basil leaves in the hot oil for about 5 seconds, then remove and drain on paper towels.
Serve the fried chicken hot, optionally sprinkled with Sichuan pepper powder for extra spice, and garnish with crispy Thai basil leaves if desired.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.9 g | 424% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 252 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1378 mg | 29% | |
*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.
