Low Carb Yangnyeom Chicken
Satisfy your fried chicken cravings guilt-free with this flavorful Low Carb Yangnyeom Chicken recipe! A keto-friendly twist on the classic Korean favorite, this dish features crispy chicken thighs coated in a savory, sweet, and spicy sugar-free gochujang glaze. The secret lies in the low-carb breading made from almond and coconut flours, creating a perfectly golden crust without the carbs. Finished with a garlicky, tangy sauce and garnished with sesame seeds and fresh green onions, this dish is perfect for low-carb diets without compromising on flavor. Ready in just 40 minutes and ideal for weeknight dinners or as a crowd-pleasing appetizer, this Korean-inspired recipe is a must-try for anyone seeking a healthier take on a beloved classic.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken thigh (boneless, skinless)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 large Eggs
- 80 g Almond flour
- 20 g Coconut flour
- 300 ml Avocado oil (or other frying oil)
- 2 tbsp Gochujang (sugar-free, keto-friendly)
- 1 tbsp Soy sauce (or tamari for gluten-free)
- 1.5 tbsp Sugar-free sweetener (like erythritol or monk fruit sweetener)
- 1 tsp Rice vinegar
- 3 cloves Garlic cloves (minced)
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds (for garnish)
- 1 stalk Green onion (thinly sliced, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, and garlic powder. Let sit for 10 minutes to marinate lightly.
In a bowl, beat the eggs. In another bowl, mix almond flour and coconut flour together.
Dip each chicken piece into the egg mixture, then coat it evenly with the flour mixture. Set aside on a plate.
Heat the avocado oil in a deep skillet or pan over medium heat (to about 175°C/350°F) for frying.
Fry the floured chicken pieces in batches, making sure not to overcrowd the pan. Cook for 4–5 minutes per batch, turning occasionally, until golden brown and cooked through. Remove and place on a wire rack or paper towel to drain excess oil.
In a separate saucepan over medium heat, combine gochujang, soy sauce, sugar-free sweetener, rice vinegar, minced garlic, and sesame oil. Stir well and cook for 2–3 minutes until the sauce thickens slightly.
Toss the fried chicken pieces in the sauce until fully coated.
Transfer the coated chicken to a serving plate and garnish with sesame seeds and sliced green onion.
Serve immediately and enjoy your Low Carb Yangnyeom Chicken!
Nutrition Facts
Calories |
4228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.8 g | 510% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 4.3 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2284 mg | 49% | |
*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.
