Low-Carb Korean Style Fried Chicken
In a pan heat the sesame oil, and fry the garlic and ginger for 2-3 minutes until softened
Add the Gochujang and rice vinegar to the pan and bring to boil, then add the sweetener and remove from the heat.
Carefully heat oil in a deep sided pot (fill no more than halfway up) to 300°F (150°C)
Arrange three bowls in a production line, one with the almond flour, one with the eggs and one with the pork rinds
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
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!)
Finally coat the egg dipped chicken in the pork rind 'breadcrumbs' until well covered. Repeat for all the chicken pieces
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.
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.
Drain the chicken on kitchen paper again, and then toss/combine with the chilli sauce.
Garnish with sesame seeds, shredded spring onion, and enjoy!
Macros per serving (2 thighs)
Net Carbs: 8g