Japanese · Dinner
Fried Chicken Bites (Keto)
Bite-sized chicken thigh pieces coated in an almond-flour and parmesan crust, deep-fried until golden and crisp, then tossed in a soy-mirin glaze finished with sesame and scallion. Served warm as a low-carb dim sum snack alongside Japanese mayonnaise for dipping.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
43.6gFat
9.2gCarbs
3.1gSugar
2.9gFiber
1040mgSodium
330mgChol
8.9gSat Fat
520mgPotassium
180mgCalcium
2.6mgIron
0.9mcgVitamin B12
2.5mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Marinate the chicken thigh pieces with soy sauce, mirin, grated ginger, and grated garlic in the fridge for 10 minutes.
2
Dredge
Coat each piece in beaten egg, then in the almond flour and parmesan mixture, pressing gently so it adheres.
3
Fry
Heat avocado oil to 350°F (175°C) and fry the coated chicken in two batches for 3–4 minutes each, turning once, until golden and cooked through.
4
Glaze
Warm sesame oil, rice vinegar, and gochugaru over low heat for 1 minute, then toss the fried chicken until evenly coated and glossy.
5
Plate
Pile the glazed bites on a plate, scatter with sliced scallion and sesame seeds, and serve warm with mayonnaise for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 56g56g almond flour
- 20g20g parmesan
- 22 eggs
- 240ml240ml avocado oil, for frying
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp gochugaru
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp mayonnaise, for dipping
