Low-Carb Korean Style Fried Chicken
- 1 cup almond flour
- sesame seeds
- 2 cloves garlic (crushed)
- oil (for deep frying)
- 4 fillets (bones and skin removed)
- 1 large egg (lightly whisked)
- 5 oz pork rinds (crushed)
- 2 tbsp gochujang chili paste
- 1 tsp granulated sweetener
- 1 inch ginger (grated)
- 1 tbsp roasted sesame oil
- 4 tbsp rice wine vinegar
- 1 spring onion (thinly sliced lengthways)
- Carbohydrate 13.8438058274282 g
- Cholesterol 0 mg
- Fat 33.034856 g
- Fiber 6.44858992180824 g
- Protein 11.122297333198 g
- Saturated Fat 3.13960985 g
- Serving Size 1 1 Serving (198g)
- Sodium 5.90155000204472 mg
- Sugar 7.39521590561999 g
- Trans Fat 1.7144968 g
- Calories 385 calories
Step-by-step
- Ingredients : 1 cup almond flour, sesame seeds, 2 cloves garlic (crushed), oil (for deep frying), 4 fillets (bones and skin removed), 1 large egg (lightly whisked), 5 oz pork rinds (crushed), 2 tbsp gochujang chili paste, 1 tsp granulated sweetener, 1 inch ginger (grated), 1 tbsp roasted sesame oil, 4 tbsp rice wine vinegar, 1 spring onion (thinly sliced lengthways)
Standard wheat flour and cornstarch coatings achieve crispness through high starch gelatinization, meaning low-carb alternatives require an entirely different physical mechanism to prevent sogginess. Ground pork rinds supply the necessary structural rigidity, functioning as a ready-made puff-pastry matrix when exposed to hot oil because their residual collagen content dehydrates rapidly under thermal shock. Almond flour lacks this structural capability on its own, acting instead as a dense weight that will shed from the meat unless bound correctly by an egg wash. Dredging the chicken requires pressing the pork rind and almond flour mixture firmly onto the surface; loose crumbs will detach immediately upon contact with frying oil, leaving bare spots that absorb excess lipids. Maintain the frying oil at 375 degrees Fahrenheit to flash-cook the coating before the interior meat dries out, working in small batches to prevent oil temperature from dropping below 350 degrees. Deep fryers provide the most accurate thermal regulation, but a heavy cast-iron Dutch oven paired with a deep-fry thermometer functions adequately if monitored closely. Toss the fried fillets into the gochujang sauce immediately before serving rather than letting them sit, since moisture from the vinegar and chili paste will soften the crust within three minutes. Whisking the gochujang, rice wine vinegar, and sesame oil thoroughly over medium heat reduces the liquid slightly, concentrating the sugars so the sauce adheres as a glossy glaze rather than running off into a puddle.
