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Ketogenic korean fried chicken to make you forget you're on a diet lchf, low carb and ketogenic diet friendly

Keto Korean Fried Chicken

Low-Carb Korean Style Fried Chicken

Course Main Course
Cuisine Korean
Keyword keto fried chicken, keto korean food, korean fried chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 620 kcal
Author lorcan


  • 4 Chicken Thigh Fillets bones and skin removed
  • 1 cup Almond Flour
  • 1 large egg lightly whisked
  • 5 oz pork rinds crushed
  • 2 tbsp Gochujang Chili Paste
  • 1 tsp granulated sweetener
  • 2 cloves Garlic crushed
  • 1 inch Ginger grated
  • 1 tbsp roasted sesame oil
  • 4 tbsp rice wine vinegar
  • oil for deep frying
  • sesame seeds
  • 1 spring onion thinly sliced lengthways


For the sauce

  1. In a pan heat the sesame oil, and fry the garlic and ginger for 2-3 minutes until softened

  2. Add the Gochujang and rice vinegar to the pan and bring to boil, then add the sweetener and remove from the heat. 

For the fried chicken

  1. Carefully heat oil in a deep sided pot (fill no more than halfway up) to 300°F (150°C)

  2. Arrange three bowls in a production line, one with the almond flour, one with the eggs and one with the pork rinds

  3. Cut the chicken thighs into 2 or 3 slices each. Now take each slice and first 'dredge' in the flour, pressing the chicken into the flour to cat all surfaces

  4. Next place the dredged chicken into the eggs (note: I recommend using chopsticks or a fork to do this breading process, otherwise you end up breading your fingers too and things get messy, fast!)

  5. Finally coat the egg dipped chicken in the pork rind 'breadcrumbs' until well covered. Repeat for all the chicken pieces 

  6. Fry the chicken in the oil at 300°F for around 12 minutes. (Depending on the size of pot it may be best to do this in 2 batches, to avoid overfilling the pot which can cause the oil to bubble over). Place the fried chicken onto some kitchen paper to drain the oil, as you fry any additional batches.

  7. Once all batches have had their first fry, increase the temperature of the oil to 360°F (180°C) keeping a close eye on the temperature (do not let the oil start smoking!) Re-fry the chicken for a further 5 minutes at this temperature until brown and crispy.

  8. Drain the chicken on kitchen paper again, and then toss/combine with the chilli sauce.

  9. Garnish with sesame seeds, shredded spring onion, and enjoy!

Recipe Notes


Macros per serving (2 thighs)

Protein: 49g

Fats: 43g

Net Carbs: 8g