Korean fried chicken is considered one of the popular dishes that almost all Koreans know how to cook it. It is also known as “huraideu-chikin” (양념 치킨) or Korean spicy fried chicken. We are going to apply some tweaks to change this dish into a keto-friendly one.
Huraideu chicken is usually coated in “Gochujang” – a fermented Korean chili sauce that is sold in big packs in Asian food stores. The problem is that Gochujang does not fit our keto diet because of having rice, rice syrup, and cane sugar in the ingredient.
Some people might use Sriracha – a super popular and successful chili sauce brand that is found literally in most Asian restaurants, especially Vietnamese Pho restaurant. However, we find that sriracha also has sugar in the content.
If you follow strict keto, we recommend using a sugar-free and more keto-friendly low carb hot sauce such as this Frank’s RedHot. Its ingredients are red cayenne peppers, garlic powder, salt, water, and distilled vinegar, which makes it perfect for keto. Also, use coconut aminos instead of soy sauce.
Feel free to experiment with this recipe, Koreans themselves like to alter the sauce that covers their chicken. We used coconut aminos in our recipe; alternatively, you can use soya sauce or leave it as is.
We use chicken wings cut into wingettes and drumettes. You can try other cuts of chicken meat too.
Do not be afraid to add some Asian cuisine to your ration, considering the rising popularity for ketogenic lifestyle, even traditional Asian restaurants in Chinatown are starting to have menus for keto eaters.
It is commonly served with only a beverage, but will also be good with grilled vegetables, low carb salad. For a Korean touch to your meal, serve some keto-friendly homemade Kimchi with it.
Prepare the ingredients of the recipe while you preheat the oven to 420F.
Char the wings over high heat with olive oil for 3 minutes on each side, then bake in the oven for 20 minutes until cooked.
To prepare the sauce, mix the minced garlic, ginger, hot sauce, coconut aminos, lime juice, erythritol and water in a pan over low heat.
Pour the sauce over the cooked wings and mix well.
For the dipping sauce, mix all ingredients until combined. Garnish with green onion, sesame seeds and serve!
Keto Spicy Korean Chicken Wings
- 5 chicken wings wingettes, and drumettes separated
- 1 tbsp olive oil or coconut oil
- 1/2 tbsp sesame seeds
- 1 green onion thinly sliced, or Scallions
- 1 tbsp coriander optional
- Kimchi keto-friendly, optional
- Preheat the oven to 420 F.
- Add olive oil in a skillet over high heat and char the wings 3 minutes on each side then transfer the skillet to the oven and bake for 20-25 minutes.
- In the meantime, prepare the sauce in a different pan. Add minced garlic, ginger, hot sauce, coconut aminos, lime juice, erythritol and water to a small pan and heat on low until hot then pour over the cooked wings and mix well.
- To make the dipping sauce, simply mix all ingredients until combined.
- Garnish with thinly sliced green onion and sesame seeds and serve with dipping sauce. Serve with keto-friendly Kimchi if desired.