I remember my first time having Korean fried chicken. There’s this area in Manhattan called Little Korea Town. There are lots of little Korean shops and whatnot. There are a ton of Korean restaurants. There’s one I went to and they were playing hip-hop music and open 24 hours – totally the spot for me. The chicken was probably some of the best I’d ever have. It wasn’t like any southern fried chicken I’ve ever had, either. It was crispy. It was tender. It was sweet. It was sour. It was spicy. It was just good. And well…now, I get to make my own whenever I get a chance and it won’t throw me out of ketosis!
Korean Fried Chicken with Addictive Cabbage Salad
1 pound of party wings
1 cup of almond flour
1 ½ cups of BBQ pork rinds, crushed into crumbs
2 teaspoons of brown sugar substitute
1 tablespoon of chili paste
4 cloves of garlic, minced
1 teaspoon of ginger, grated
½ tablespoon of sesame oil
2 tablespoons of rice wine vinegar
Oil, for frying
To garnish: sesame seeds & sliced scallions
To cook the chicken, heat the oil to about 350 degrees.
Then, in three bowls, set up a dredging station. One bowl gets the almond flour. One bowl gets the egg, whisked. One bowl gets crushed pork rinds. Dredge the chicken in the almond flour. Then, in the egg, then in the crushed pork rinds and fry until golden brown.
Meanwhile, to make the sauce, heat a skillet. Add in the sesame oil, garlic, and ginger. Cook for about 60 seconds. Then, add in the chili paste, brown sugar substitute, and rice wine vinegar. Cook for 2-3 minutes on simmer.
To finish, toss the wings with the sauce and garnish with the sesame seeds and sliced scallions.
For the salad, just chop some cabbage and peppers and add in a bit of sesame oil, rice vinegar, brown sugar substitute, chili sauce, and a pinch of Kosher salt..
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