Keto Korean Fried Chicken – Extra Crispy, Low-Carb, Big Flavor

Let’s get something out of the way real quick, yes, fried chicken can be keto. Not that sad, soggy kind either. We’re talking crunchy, sticky, spicy-sweet Korean-style fried chicken with a low-carb twist. The kind that makes you eat in silence because it’s that good.

If you’ve been missing takeout nights or bingeing K-dramas wondering how to survive without your favorite double-fried wings, this recipe’s about to change that. And no, you won’t miss the flour or sugar. Not even for a second.

So let’s get straight into the details, the textures, the swaps, and everything else you need to pull off proper Keto Korean Fried Chicken at home, without it feeling like a science project.

Why Korean Fried Chicken?

If you’ve never had it before, Korean fried chicken is different. It’s lighter, crispier, and often glazed in a sticky sauce that hits you with spice, garlic, and sweetness all at once. It’s the kind of flavor that sneaks up on you.

The original version uses potato starch for crunch and a gochujang-based sauce full of sugar. But this version keeps all the flavor and crunch—with keto swaps that won’t wreck your macros.

We’re not talking “sorta healthy” either. This is full-on crispy, sweet, spicy, and totally worth the prep.

What Makes This Recipe Keto?

Three things:

• No flour or breadcrumbs

• No sugar

• Healthy fats from the frying oil

Instead of regular flour or starch, we’ll use crushed pork rinds and a touch of almond flour for the coating. For the sauce? We swap out the sugar and corn syrup for a mix of keto-friendly sweetener and sugar-free ketchup. It still sticks. It still shines. It still tastes amazing.

Ingredients You will need For this Recipe

You don’t need a pantry full of hard-to-pronounce stuff. Most of this you can get at your regular grocery store or maybe online if your area doesn’t carry Korean items.

For the Chicken:

• 1.5 to 2 pounds chicken wings or boneless thighs
  Thighs have more fat and flavor. Wings get crispier. Up to you.

• Salt and pepper
  Because bland chicken is sad.

• 2 eggs
  This helps the coating stick.

• ½ cup almond flour
  Adds texture, doesn’t clump like coconut flour.

• 1 cup crushed pork rinds
  Crunch master. Put them in a food processor or smash in a ziplock with a rolling pin.

• 1 tsp garlic powder
  Trust me. Don’t skip it.

• ½ tsp paprika or Korean chili powder (gochugaru)
  For some color and a gentle kick.

• Oil for frying (Avocado oil or beef tallow work best)
  Coconut oil works too, but it makes everything smell like cookies.

For the Sauce:

• 2 tbsp gochujang (Korean chili paste)
  Yes, it has a tiny bit of sugar. But the carbs are super low per serving. Worth it.

• 2 tbsp sugar-free ketchup
  Look for one sweetened with stevia or erythritol.

• 2 tbsp soy sauce or coconut aminos
  Salty, umami, necessary.

• 1 tbsp rice vinegar
  Adds that tang.

• 1 tbsp sesame oil
  Flavor bomb. A little goes a long way.

• 2 to 3 tbsp erythritol or allulose
  You can adjust based on how sweet you like it.

• 2 cloves garlic, minced
  Fresh makes a big difference here.

• 1 tsp grated ginger (optional but recommended)

How To Make Keto Korean Fried Chicken – Step by Step

Let’s break it down like a lazy weekend recipe, simple, no overthinking, and with real results.

Step 1: Prep the Chicken

Start by cutting your chicken into pieces if they aren’t already. Wings can be split at the joint, or thighs chopped into chunks. Pat them dry with a paper towel—seriously, this matters. Wet chicken = sad, soggy coating.

Sprinkle with salt and pepper. Let it sit while you get the rest going.

Step 2: Set Up the Breading Station

You need two bowls:

• Bowl 1: Beat the eggs.

• Bowl 2: Mix almond flour, crushed pork rinds, garlic powder, paprika, and a pinch of salt.

Dip each chicken piece into the egg, then roll it around in the coating mix. Press it in a little to help it stick. Line them up on a wire rack or tray as you go.

Step 3: Fry Time

Heat your oil in a deep pan to about 350°F (175°C). Use a thermometer if you’ve got one. If not, drop a tiny bit of the coating in—if it sizzles and floats, you’re good.

Fry the chicken in batches. Don’t crowd the pan or the temp drops and they won’t get crispy. Fry each batch for 5 to 6 minutes, then drain on paper towels or a wire rack.

Now here’s the real secret…

Step 4: Double Fry

Once all your chicken is done, fry them again—this time for just 2-3 minutes per batch. This makes them super crispy and golden. You’ll see the difference right away.

Set them aside while you make the sauce.

Step 5: Make the Sauce

In a small saucepan, toss in the garlic, sesame oil, and ginger. Let it sizzle for a minute. Add everything else: gochujang, ketchup, soy sauce, vinegar, and sweetener. Stir and let it bubble for a few minutes till it thickens slightly.

Taste it. Adjust sweetness or heat how you like. Don’t be shy.

Step 6: Toss or Brush

You’ve got two options here:

• Toss the chicken in the sauce for full coverage.

• Brush the sauce on for a lighter touch and more crunch.

Both work. Depends on how saucy you like it.

Add-Ons, Tweaks, and Tips

This recipe is flexible. Like, wear-it-on-a-Tuesday-or-Saturday flexible.

Want more heat?

Add some extra gochugaru or a splash of hot sauce to the mix. Or throw in a diced chili if you’re bold.

Want more sweetness?

Add more erythritol or a few drops of liquid stevia. But go easy—too much and it tastes off.

No pork rinds?

Use crushed parmesan crisps or just almond flour alone. But the pork rinds really make the crust sing.

Air fryer version?

Yes. Air fry at 400°F (200°C) for 20–25 minutes, flipping halfway. Spray with avocado oil for better crisp.

Leftovers?

Reheat in the oven or air fryer. Microwave will ruin it. Don’t do it.

What To Serve With this Keto Korean Fried Chicken

You’ve got the chicken—now what? Here’s a few low-carb sides that go great without stealing the spotlight.

• Cauliflower rice (add a splash of sesame oil and green onions)

• Cabbage slaw with vinegar dressing

• Kimchi – the real MVP of Korean meals

• Zucchini noodles or cucumber salad if you want something cold and fresh

• Keto “sticky” rice made from konjac rice if you’re feeling fancy

And hey, if it’s just you and a bowl of chicken, that works too. No judgment here.

Is It Worth the Time and Work?

Absolutely. This isn’t a five-minute throw-together meal, but it’s also not rocket science. The steps are simple. Once you try it, you’ll never go back to frozen wings or store-bought sauces.

This version gets you all the flavor, all the crunch, and none of the carb hangover. You can meal prep it, impress guests, or just have it on a random Tuesday when you’re craving something better than plain grilled chicken.

Even non-keto folks love this recipe. Which is saying something, because those people usually come at low-carb food with their pitchforks out.

How Many Carbs?

Alright, let’s talk numbers for the curious minds.

• Chicken (coating + meat): Around 1-2g net carbs per piece (depending on size and how thick your coating is).

• Sauce (per 2 tbsp serving): 2-3g net carbs, mostly from the gochujang and ketchup.

So let’s say you eat 5 wings and a couple spoons of sauce—you’re looking at roughly 8–10g net carbs. Totally doable for most keto setups.

Conclusion

When I first tried making keto Korean fried chicken, I didn’t double-fry. I used coconut flour alone, and my sauce had a weird aftertaste because I overdid the sweetener. Don’t make the same mistakes.

The combo of almond flour and pork rinds is key. The double fry step? Non-negotiable. And the sauce? Tweak it till you love it. Taste as you go. That’s the beauty of cooking.

You’re not aiming for perfect. You’re aiming for damn, this is good—and this recipe gets you there.

Got leftovers? Throw ‘em in a lettuce wrap with some extra sauce. Next-level lunch.

Tired of chicken? Try the same method with shrimp or cauliflower florets (yep, really). Works great.

Save it, share it, make it again next week. This one’s a keeper.

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