Thai · Dinner
Garlic Pepper Fried Chicken (Keto)
Boneless chicken thigh pieces marinated in fish sauce and white pepper, coated in an almond-flour crust, then double-fried until deep golden and crisp. Tossed with garlic, black pepper, and butter, finished with fresh cilantro and lime wedges for a Thai street-food classic kept low-carb.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.8gProtein
42.6gFat
7.9gCarbs
1.3gSugar
2.6gFiber
1450mgSodium
435mgChol
10.8gSat Fat
620mgPotassium
110mgCalcium
3.4mgIron
1.5mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Toss the chicken thigh pieces with fish sauce and white pepper, then set aside at room temperature for 15 minutes until glossy and tacky.
2
Dredge
Stir the beaten egg into the marinated chicken, then toss in almond flour on a plate, pressing lightly so a thin even crust clings.
3
Fry
Heat the avocado oil in a skillet over medium-high heat until it shimmers, then fry the chicken for 4 to 5 minutes, turning once, until pale gold.
4
Fry
Remove the chicken to a plate, let the oil heat back to shimmer for 1 minute, then return the pieces to fry for 2 to 3 minutes until deep golden.
5
Toss
Wipe most oil from the skillet, melt the butter over medium heat, add the minced garlic, cracked black pepper, and thinly sliced chili, sauté for 45 seconds until fragrant.
6
Plate
Add the fried chicken back to the skillet and toss for 1 minute, then pile onto a plate, scatter cilantro over the top, and serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp white pepper
- 22 eggs, beaten
- 1/2 cup56g almond flour
- 1/2 cup120ml avocado oil, for frying
- 10 cloves10 cloves garlic
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp coarsely cracked black pepper
- 22 fresh red chili
- a small handful of cilantro leaves
- 22 lime wedge
