Name: Easy Keto Korean Fried Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1.5 to 2 pounds chicken wings or boneless thighs; Salt and pepper; 2 eggs; ½ cup almond flour; 1 cup crushed pork rinds; 1 tsp garlic powder; ½ tsp paprika or gochugaru (Korean chili flakes); Oil for frying (avocado oil, beef tallow, or coconut oil); 2 tbsp gochujang (Korean chili paste); 2 tbsp sugar-free ketchup; 2 tbsp soy sauce or coconut aminos; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 to 3 tbsp erythritol or allulose (adjust to taste); 2 cloves garlic, minced; 1 tsp grated fresh ginger (optional)

Easy Keto Korean Fried Chicken Recipe

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Crispy, juicy Korean fried chicken made low-carb using crushed pork rinds, almond flour, and a sugar-free sauce. Full of flavor with a spicy-sweet glaze that sticks. No flour, no sugar, just bold taste and crunch in every bite.

Author: Jane Summerfield
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course, Dinner
Method: Frying
Cuisine: Korean, Keto, Low-Carb

Ingredients

Scale

For the Chicken:

1.5 to 2 pounds chicken wings or boneless thighs
Salt and pepper
2 eggs
½ cup almond flour
1 cup crushed pork rinds
1 tsp garlic powder
½ tsp paprika or gochugaru (Korean chili flakes)
Oil for frying (avocado oil, beef tallow, or coconut oil)

For the Sauce:

2 tbsp gochujang (Korean chili paste)
2 tbsp sugar-free ketchup
2 tbsp soy sauce or coconut aminos
1 tbsp rice vinegar
1 tbsp sesame oil
2 to 3 tbsp erythritol or allulose (adjust to taste)
2 cloves garlic, minced
1 tsp grated fresh ginger (optional)

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Instructions

Prep chicken: Pat chicken dry and season with salt and pepper.
Set up coating: Beat eggs in one bowl. In another, mix almond flour, crushed pork rinds, garlic powder, and paprika.
Coat chicken: Dip each piece into egg, then press into the dry mix. Set aside.
Heat oil: Heat oil in a deep pan to 350°F (175°C).
Fry chicken: Fry in batches for 5–6 minutes. Drain on paper towels.
Double fry: Fry each piece again for 2–3 minutes to get extra crispy.
Make sauce: In a small pan, cook garlic and ginger in sesame oil. Add gochujang, ketchup, soy sauce, vinegar, and sweetener. Stir and simmer 2–3 minutes until thickened.
Coat chicken: Toss fried chicken in sauce or brush it on for less mess.
Serve hot with your favorite low-carb sides.

Notes

You can air fry instead of deep fry at 400°F for 20–25 minutes.
Want it hotter? Add more gochugaru or a splash of hot sauce.
Leftovers reheat best in the oven or air fryer.
No pork rinds? Use crushed parmesan crisps or extra almond flour.
Best eaten fresh—crunch doesn’t last long in the fridge.

Nutrition

Serving Size: 1 serving
Calories: 410 Sugar: 2g Sodium: 980mg Fat: 28g Saturated Fat: 7g Unsaturated Fat: 17g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 34g Cholesterol: 155mg

Find it online: https://www.wellnesswarrior.org/keto-korean-fried-chicken/