Korean Popcorn Chicken (Keto & Low-Carb)

This Korean Popcorn Chicken is crispy, juicy, and coated in a bold, sweet, and spicy sauce—without the extra carbs! Made with a low-carb breading and sugar-free gochujang sauce, this keto-friendly version of the popular Korean fried chicken is the perfect snack, appetizer, or main dish.

Why You’ll Love This Recipe

• Keto-friendly & low-carb – No sugar or high-carb flour, just crispy perfection.
• Crunchy & flavorful – A crispy exterior with a sweet and spicy glaze.
• Easy to make – Simple ingredients and step-by-step instructions.
• Perfect for snacking – Bite-sized chicken pieces ideal for dipping.
• Authentic Korean flavors – All the deliciousness of Korean fried chicken without the carbs.

Ingredients

this recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Boneless, skinless chicken thighs (cut into bite-sized pieces)
• Salt & pepper
• Garlic powder
• Egg (for coating)
• Almond flour (for dredging)
• Crushed pork rinds or coconut flour (for extra crispiness)
• Avocado oil (for frying)

For the Sauce:

• Sugar-free gochujang (Korean chili paste)
• Sugar-free ketchup
• Soy sauce or coconut aminos
• Rice vinegar
• Sesame oil
• Granulated keto sweetener (monk fruit or erythritol)
• Garlic (minced)
• Ginger (grated)
• Red pepper flakes (optional, for extra spice)
• Sesame seeds & green onions (for garnish)

Directions

Step 1: Prepare the Chicken

1. Season the chicken – In a bowl, season the chicken pieces with salt, pepper, and garlic powder.
2. Coat the chicken – Dip each piece into the beaten egg, then dredge in a mix of almond flour and crushed pork rinds. Press the coating onto the chicken for extra crunch.

Step 2: Fry the Chicken

3. Heat oil – In a deep skillet, heat avocado oil to 350°F (175°C).
4. Fry in batches – Cook the chicken in small batches for 4-5 minutes, flipping occasionally, until golden brown and crispy. Remove and drain on paper towels.

Step 3: Make the Sauce

5. Cook the sauce – In a saucepan over medium heat, combine sugar-free gochujang, ketchup, soy sauce, rice vinegar, sesame oil, sweetener, garlic, and ginger. Simmer for 2-3 minutes until slightly thickened.

Step 4: Coat & Serve

6. Toss the chicken – Add the fried chicken to a bowl, pour the sauce over it, and toss until fully coated.
7. Garnish & serve – Sprinkle with sesame seeds and chopped green onions. Serve immediately.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Extra spicy – Add more red pepper flakes or a dash of hot sauce.
• Soy-free option – Use coconut aminos instead of soy sauce.
• Oven-baked version – Bake at 400°F for 20 minutes, flipping halfway.
• Air fryer method – Cook at 375°F for 15 minutes, shaking halfway through.
• Gluten-free alternative – Use tamari instead of soy sauce.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze uncoated fried chicken pieces for up to 2 months.
• Reheating: Reheat in an air fryer or oven at 350°F for 5-7 minutes for crispiness.

FAQs

Is Korean popcorn chicken keto-friendly?

Yes! This version uses keto-friendly ingredients like almond flour and sugar-free gochujang.

What makes Korean fried chicken different?

It’s known for its extra-crispy texture and flavorful, sweet, and spicy glaze.

Can I make this dairy-free?

Yes! This recipe is naturally dairy-free.

How can I make it even crispier?

Using crushed pork rinds in the coating adds extra crunch.

What’s a good sugar-free gochujang substitute?

Mix together tomato paste, red pepper flakes, and a bit of rice vinegar for a similar flavor.

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful.

What side dishes go well with this?

Try cauliflower rice, stir-fried veggies, or a simple side salad.

Can I prepare the sauce ahead of time?

Yes! Store the sauce in the fridge for up to 5 days and reheat before tossing with chicken.

What’s the best oil for frying?

Avocado oil is ideal for keto since it has a high smoke point and is healthy.

How do I make this recipe without frying?

Use the air fryer or oven-baked method for a lower-fat option.

Conclusion

This Keto Korean Popcorn Chicken is a crispy, spicy, and flavorful dish that brings all the deliciousness of Korean fried chicken without the carbs. Whether you fry, bake, or air-fry, this easy recipe is perfect for a quick dinner, party snack, or appetizer. Enjoy the bold flavors and crunchy texture guilt-free!

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