Keto Popcorn Fried Chicken LowCarbingAsian Cover

Keto Popcorn Fried Chicken


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Fried chicken – it’s so fricken finger licking good that nearly every culture in this world has their own version.  USA has Colonel Sander and KFC, Italians have their Pollo Fitto, Brazilians have their Frango À Passarinho, Singaporeans have their Shrimp Paste Fried Chicken and even my mom has her own version we call MFC (Mom’s Fried Chicken)!  So we thought it would be fitting for LCA to have it’s own low-carb/keto version as well since we’re a recipe website after all!  For our version, we decided to create a fusion based off of Japanese Karaage and Taiwanese Popcorn Chicken!  We took the coating mix found in the Taiwanese Fried Chicken and mixed that with the Japanese Karaage marinade and out came LCA’s Keto Popcorn Fried Chicken!  Hope you guys enjoy this one!

Keto Popcorn Fried Chicken LowCarbingAsian Pin 1

Since we know that not everyone in the world has easy access to Unflavored Pork Rinds (our AUS visitors especially), we opted to use Almond Flour instead for this recipe.  However, we would suggest to use Unflavored Pork Rinds instead if you do have access because Almond Flour just doesn’t get that crunchy.  Also, using Unflavored Pork Rinds will take the Net Carb/Serv down to ~0.5g, so actually more of a ‘Keto‘ choice in terms of net carbs.  As is though, this dish still comes in at a low-carb/keto friendly 2g net carbs per servings.

Keto Popcorn Fried Chicken LowCarbingAsian Pic

For this dish, the special ingredients you would need are Soy Sauce, Japanese cooking sake, Sesame Oil, Swerve/Monkfruit, Almond Flour (or Unflavored Pork Rinds), Togarashi (optional) and White Pepper.  You can get these ingredients on Amazon or at a local/Asian supermarket.

Now, let’s get cooking!

Prepping Time 15M

Marinating Time 20M

Cooking Time 5M

Total Time 40M

Net Carb/Serv ~2g

Servings 2

Ingredients

Chicken

  • 6-9 oz Chicken Thigh Skinless and Boneless (about 2-3 thighs)
  • 2-4 Cups Deep Frying Oil
  • 6-8 Basil Leaves
  • 1/4 tsp White Pepper

Marinade

Coating

Directions

1) Gather all the ingredients.

Keto Popcorn Fried Chicken Recipe (1)

2) Grate garlic and ginger with a grinder and add into a small mixing bowl.

Keto Popcorn Fried Chicken Recipe (26)

3) Combine Soy Sauce, Swerve/Monkfruit, Japanese sake, Sesame Oil into the small mixing bowl and mix well.

Keto Popcorn Fried Chicken Recipe (27)

Keto Popcorn Fried Chicken Recipe (28)

Keto Popcorn Fried Chicken Recipe (8)

4) Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag (or a mixing bowl).

Keto Popcorn Fried Chicken Recipe (29)

5) Pour sauce into the ziplock bag and marinate for 20 minutes minimum (up to 1 hour) in the refrigerator.

Keto Popcorn Fried Chicken Recipe (11)

6) In the meantime, combine Almond Flour, Sea Salt, White Pepper and optional Togarashi in a large mixing bowl.  Mix very well to form the coating and set aside.  Note – if you are using Unflavored Pork Rinds instead, finely grind Unflavored Pork Rinds with a food processor.  You will need about 3oz of Unflavored Pork Rinds to make 1 cup of finely ground Unflavored Pork Rinds.

Keto Popcorn Fried Chicken Recipe (30)

Keto Popcorn Fried Chicken Recipe (31)

Keto Popcorn Fried Chicken Recipe (16)

7) Once chicken marinating is completed, add enough oil to cover about 1/2 inch from the bottom of the pan (we use a cast iron with good results).  Heat oil up to 350F or until oil starts to lightly smoke.  Once the oil reaches temp, reduce to medium heat.

Keto Fried Japanese Garlic Chicken Wings Tebasaki Age Recipe (18)

8) While waiting for the oil to preheat, chop up some fresh basil leaves and set aside.

Keto Popcorn Fried Chicken Recipe (17)

9) Next, drain liquid marinade from chicken, then coat each piece of chicken with coating and set onto a holding plate.  Don’t double stack the chicken otherwise the coating can come off.

Keto Popcorn Fried Chicken Recipe (32)

Keto Popcorn Fried Chicken Recipe (32)

10) Once the oil is ready, carefully place chicken inside without overcrowding (cook 2 batches if needed).  Cook until crust is lightly browned on all sides, about 2 – 2.5 minutes.  You may have to rotate/flip chicken depending on how much oil you used.

Keto Popcorn Fried Chicken Recipe (22)

11) Transfer to an oven rack.  If you don’t have an oven rack, use a plate with a paper towel to soak up the oil.

12) The next step is to refry, so place the chicken back into the oil and refry until the chicken turns to a darker shade of brown, about 1 minute.  Afterwards, place back onto the oven rack and let it rest again.  Note – refrying is an important step since we are working with Almond Flour, which will not get remotely crispy without refrying.

Keto Popcorn Fried Chicken Recipe (22)

13) After letting it rest, transfer to a serving plate and sprinkle on some White Pepper to taste and top with fresh basil.

Keto Popcorn Fried Chicken Recipe (33)

Hope you enjoy our Keto Popcorn Fried Chicken! If you are looking for other low-carb/keto meal ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

Keto Popcorn Fried Chicken LowCarbingAsian Pin 2

Keto Popcorn Fried Chicken LowCarbingAsian Cover

Keto Popcorn Chicken

The BEST Asian Low-Carb/Keto recipe for Popcorn Chicken . Enjoy this delicious appetizer at only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Appetizer
Cuisine: Asian Fusion, Japanese, Taiwanese
Keyword: ketojapanesefriedchickenwings, ketopopcornchicken, ketotaiwanesepopcornchicken, lowcarbingjapanesefriedchicken, lowcarbpopcornchicken, lowcarbtaiwanesepopcornchicken
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Print Recipe

Ingredients

Chicken

  • 6-9 oz Chicken Thigh Skinless and Boneless about 2-3 thighs
  • 2-4 Cups Deep Frying Oil
  • 6-8 Leaves Basil
  • 1/4 tsp White Pepper

Marinade

  • 1/4 Inch Ginger
  • 2 Cloves Garlic
  • 2 tbsp Soy Sauce
  • 2 tbsp Japanese Sake can substitute with Dry Sherry
  • 2 tsp Sesame Oil
  • 2 tsp Swerve/Monkfruit

Coating

  • 1 Cup Almond Flour substitute with finely ground Unflavored Pork Rinds for a crunchy texture
  • 1 tsp Sea Salt
  • 1 tsp White Pepper

Instructions

  • Gather all the ingredients.
  • Grind garlic and ginger with a grinder and add into a small mixing bowl.
  • Combine Soy Sauce, Swerve/Monkfruit, Japanese sake, Sesame Oil into the small mixing bowl and mix well.
  • Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag (or a mixing bowl).
  • Pour sauce into the ziplock bag and marinate for 20 minutes minimum (up to 1 houin the refrigerator.
  • In the meantime, combine Almond Flour, Sea Salt and White Pepper in a large mixing bowl. Mix very well to form the coating and set aside. Note - if you are using Unflavored Pork Rinds instead, finely ground Unflavored Pork Rinds with a food processor. You will need about 3oz of Unflavored Pork Rinds to make 1 cup of finely ground Unflavored Pork Rinds.
  • Once chicken marinating is completed, add enough oil to cover about 1/2 inch from the bottom of the pan (we use a cast iron with good results). Heat oil up to 350F or until oil starts to lightly smoke. Once the oil reaches temp, reduce to medium heat.
  • While waiting for the oil to preheat, chop up some fresh basil leaves and set aside.
  • Next, drain liquid marinate from chicken, then coat each piece of chicken with coating and set onto a holding plate. Don't double stack the chicken otherwise the coating can come off.
  • Once the oil is ready, carefully place chicken inside without overcrowding (cook 2 batches if needed). Cook until crust lightly browned on all sides, about 2 - 2.5 minutes. You may have to rotate/flip chicken depending on how much oil you used.
  • Transfer to a drying rack. If you don't have a drying rack, use a plate with a paper towel to soak up the oil.
  • The next step is to refry, so place the chicken back into the oil and refry until the chicken turns to a darker shade of brown, about 1 minute. Afterwards, place back onto the drying rack and let it rest again. Note - refrying is an important step since we are working with Almond Flour, which will not get remotely crispy without refrying.
  • After letting it rest, transfer to a serving plate and sprinkle on some White Pepper to taste and top with fresh basil.

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