Korean Fried Chicken
- Jenna Burk
- Sep 28, 2018
- 1 min read
Chicken:
- 3 chicken breasts, cut into bite size pieces
- almond flour
- eggs
- pork rinds, crumbs
Sauce:
- 1 T. sesame oil
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 2 T. Gochujang
- 1 t. sweetener
- 4 T. rice wine vinegar
- sesame seeds
In a sauce pan, heat sesame oil and fry ginger and garlic for a couple minutes. Add the rest of the sauce ingredients and continue to mix well. Bring to a boil, then remove from heat.
Heat oil in a frying pan to 300 degrees. Coat chicken in almond flour, then egg, followed by pork rinds. Fry in oil until light golden. Remove and place on paper towels. Once all of the chicken has been fried one time, turn the heat up. The oil should now be 360 degrees for the second fry. Drop the fried chicken in for its second fry for only a few minutes. Remove and place on paper towels. You can either sauce the chicken or use the sauce as a dip. This is a keto friendly option.
