Chinese · Dinner
Salt and Pepper Chicken (Keto)
Chunks of chicken thigh coated in almond flour and shallow-fried until golden, then tossed with garlic, scallion, and fresh chili in a dry seasoning of Sichuan peppercorn and white pepper. Served with a lemon wedge, this keto version skips cornstarch and sugar entirely, keeping every crunch fat-driven and carb-free.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.8gProtein
43.6gFat
7.9gCarbs
1.3gSugar
3.1gFiber
1485mgSodium
338mgChol
8.1gSat Fat
580mgPotassium
110mgCalcium
3.4mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Cut chicken thigh into bite-size chunks, pat dry, then toss with salt and set aside 10 minutes.
2
Beat egg in a small bowl. Dip chicken chunks in egg, then coat each piece in almond flour, pressing gently so it adheres evenly.
3
Heat avocado oil in a skillet over medium-high heat until shimmering, then shallow-fry chicken in batches 4-5 minutes per batch, turning once, until golden and firm.
4
Drain chicken on a paper-towel-lined plate, rest 2 minutes. Toast ground Sichuan peppercorn, white pepper, five-spice, and minced garlic over medium heat 30 seconds until fragrant, then add sliced scallion and chili and sauté 30 seconds until glossy.
5
Toss fried chicken with aromatics over medium-high heat 1 minute until coated, then plate and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1/2 cup56g almond flour
- 22 eggs
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp Sichuan peppercorn
- 1/2 tsp1/2 tsp Chinese five-spice powder
- 4 cloves4 cloves garlic
- 22 scallion
- 22 fresh red chili
- 1 cup240ml avocado oil, for shallow-frying
- 22 lemon wedge, for serving
