Low Carb Yangnyeom Chicken

Indulge in the bold, fiery flavors of Low Carb Yangnyeom Chicken, a keto-friendly twist on the beloved Korean fried chicken. This recipe transforms the classic dish into a healthier, low-carb delight by swapping traditional flour for a blend of almond and coconut flours, while still delivering that signature crispy coating. Tossed in a perfectly balanced sugar-free yangnyeom sauce made with keto-friendly gochujang, soy sauce, and a touch of garlic, this dish offers the ideal combination of sweet, tangy, and spicy flavors without the guilt. Garnished with toasted sesame seeds and fresh green onion, this quick and satisfying recipe is perfect for foodies seeking a low-carb alternative to their favorite Korean comfort food. Ready in just 40 minutes, it’s a must-try for weeknight dinners or entertaining guests!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a bowl, beat the eggs. In another bowl, mix almond flour and coconut flour together.

Step 3

Dip each chicken piece into the egg mixture, then coat it evenly with the flour mixture. Set aside on a plate.

Step 4

Heat the avocado oil in a deep skillet or pan over medium heat (to about 175°C/350°F) for frying.

Step 5

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.

Step 6

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.

Step 7

Toss the fried chicken pieces in the sauce until fully coated.

Step 8

Transfer the coated chicken to a serving plate and garnish with sesame seeds and sliced green onion.

Step 9

Serve immediately and enjoy your Low Carb Yangnyeom Chicken!

Nutrition Facts

Serving size	(1114.8g)

Amount per serving	% Daily Value*
Calories	4635.3

Total Fat 427.0g	0%
Saturated Fat 69.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 997mg	0%
Sodium 4539.5mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 19.4g	0%
Total Sugars 5.4g
Protein 170.2g	0%

Vitamin D 82IU	0%
Calcium 417.0mg	0%
Iron 12.9mg	0%
Potassium 1800.3mg	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: 14.4%

Carbs: 4.1%