Keto Salted Egg Chicken
Indulge in the rich, creamy flavors of Keto Salted Egg Chicken, a low-carb twist on the classic salted egg chicken dish. This recipe combines tender, bite-sized pieces of golden-fried boneless chicken thighs with a luxurious sauce made from mashed salted duck egg yolks, buttery garlic, and aromatic curry leaves. Coated with coconut flour for a keto-friendly crunch, the chicken is perfectly paired with a hint of spice from fresh red chili, creating a balance of savory, buttery, and mildly spicy flavors. Ready in just 50 minutes and ideal for keto enthusiasts or anyone craving a flavorful, high-fat, low-carb meal, this dish is perfect for dinner parties or a comforting homemade feast. Garnish with fresh curry leaves for an elegant finishing touch, and savor the fusion of decadent flavors in every bite.
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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
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces and season with salt and black pepper.
Step 2
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.
Step 3
In a small bowl, whisk the egg until thoroughly mixed.
Step 4
Coat each piece of chicken first in the egg mixture, then dredge it in the coconut flour, ensuring an even coating.
Step 5
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.
Step 6
In a separate pan, melt the unsalted butter over medium heat. Add the minced garlic and fresh curry leaves, sautéing until fragrant.
Step 7
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.
Step 8
Add the fried chicken pieces to the sauce, gently tossing to coat each piece thoroughly.
Step 9
Finally, add the thinly sliced red chili for a hint of spice, tossing once more to distribute evenly.
Step 10
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
| Serving size | (984.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3114.9 |
| Total Fat 266.9g | 0% |
| Saturated Fat 84.7g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 3162.2mg | 0% |
| Sodium 6472.6mg | 0% |
| Total Carbohydrate 40.4g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 4.9g | |
| Protein 152.6g | 0% |
| Vitamin D 208IU | 0% |
| Calcium 417.0mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 1834.3mg | 0% |
Source of Calories