Low Carb Taiwanese Fried Chicken

Savor the irresistible flavors of Low Carb Taiwanese Fried Chicken, a healthier twist on the beloved street food classic! This keto-friendly recipe swaps traditional breading for a crispy coating made from almond flour and crushed pork rinds, creating a perfectly golden and crunchy exterior. Infused with an aromatic marinade featuring soy sauce, garlic, ginger, and five spice powder, each bite bursts with savory and exotic notes. Deep-fried in avocado oil for a high-smoke-point, guilt-free fry, this dish is topped with optional crispy Thai basil and a sprinkle of bold Sichuan pepper for an authentic Taiwanese flair. Ready in just 45 minutes, this low-carb delight is perfect for satisfying your fried chicken cravings without breaking your carb goals. Serve it hot as a snack, appetizer, or paired with your favorite low-carb sides for a delectable meal!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces and place them in a mixing bowl.

Step 2

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).

Step 3

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.

Step 4

Heat avocado oil in a deep skillet or wok over medium heat until it reaches about 350°F (175°C).

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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.

Step 9

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

Serving size	(946.7g)

Amount per serving	% Daily Value*
Calories	3622.3

Total Fat 330.9g	0%
Saturated Fat 49.4g	0%
Polyunsaturated Fat g
Cholesterol 619.1mg	0%
Sodium 4059.0mg	0%
Total Carbohydrate 22.2g	0%
Dietary Fiber 6.6g	0%
Total Sugars 3.5g
Protein 147.9g	0%

Vitamin D 41IU	0%
Calcium 252.4mg	0%
Iron 9.6mg	0%
Potassium 1377.7mg	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: 81.4%

Protein: 16.2%

Carbs: 2.4%