Keto Taiwanese Fried Chicken

Crispy, flavorful, and perfectly keto-friendly, this Keto Taiwanese Fried Chicken is a low-carb twist on a beloved street food classic. Succulent bite-sized pieces of marinated chicken are coated in a crunchy blend of almond flour and crushed pork rinds, then fried to golden perfection in avocado oil. Infused with the bold flavors of garlic, ginger, tamari, and Chinese five-spice powder, this recipe delivers an authentic Taiwanese taste while staying gluten-free and keto-compliant. Garnished with crispy fried basil leaves for an aromatic touch, this dish is perfect as a main course or appetizer. Quick to prepare and irresistibly addictive, it’s a must-try for those craving a keto comfort food with an Asian flair.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces, approximately 1-2 inches each.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the chicken pieces from the marinade and gently pat them dry with paper towels to remove excess moisture.

Step 7

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.

Step 8

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.

Step 9

Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.

Step 10

If desired, briefly fry fresh basil leaves in the hot oil for a few seconds until crispy, then use them to garnish the chicken.

Step 11

Serve the Keto Taiwanese Fried Chicken immediately, with optional dipping sauce or a side of your choice.

Nutrition Facts

Serving size	(1309.4g)

Amount per serving	% Daily Value*
Calories	6267.8

Total Fat 612.9g	0%
Saturated Fat 84.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 883.3mg	0%
Sodium 4357.8mg	0%
Total Carbohydrate 25.5g	0%
Dietary Fiber 6.6g	0%
Total Sugars 2.0g
Protein 199.8g	0%

Vitamin D 80IU	0%
Calcium 300.5mg	0%
Iron 12.2mg	0%
Potassium 1314.1mg	0%

*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.

Source of Calories

Fat: 86.0%

Protein: 12.5%

Carbs: 1.6%