Low Carb Asian Lemon Chicken

I’m so excited with the way this recipe turned out! It’s truly revolutionary! There is NOTHING ELSE on the Internet like it. I searched far and wide for a keto fried crispy chicken recipe because, in my opinion, certain dishes really need that...like this lemon chicken or classic orange chicken! Most recipes call for a pork rind breading or parmesan cheese, both of which are great options for more traditional fried chicken, but I really didn’t want parmesan cheese in this Asian dish! So, I decided to use my current favorite lupin flour with a little bit of garbanzo bean flour for the breading.

Let’s talk about flours for a minute. Garbanzo bean flour isn’t really considered keto, but out of all of the traditional gluten free flours it was the best option for this specific recipe. This is because it is really high in fiber which helps keep the carb count low. There are some recipes that just need SOME carbs and I have found that by mixing low carb flours with a little bit of garbanzo flour, I can achieve results exactly like the real thing. The amount of garbanzo flour used in this recipe will only add about 4-5 net carbs per serving and this recipe will easily give you 4 good servings.

Lupin flour is extremely low carb, so combining it with the garbanzo flour helped me keep the carbs decently low, while at the same time giving you a recipe that is REAL DEAL HOLYFIELD. Trust me, the way this fried chicken turns out will BLOW YOUR MIND.

Feel free to use this breading as a base to make fried popcorn chicken or even larger pieces of chicken. The flavor is neutral so it could be used for a wide assortment of recipes!

Let’s talk about the sweetener next. Keto honey really isn’t a known ingredient…YET. I did a deep search on Amazon for it and since I found the first brand awhile back, a few more have come on the scent. My current favorites are:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other two are really gentle on your stomach. All 3 brands will work great in this recipe. Make sure you don’t skip the liquid stevia/monk fruit extract, either as it will bring the sweetness to the perfect level. Combining sugar free sweeteners really helps to create a more traditional balanced sweetness that your tastebuds expect.

Low Carb Crispy Asian Lemon Chicken

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Yield: 4 servings

Author: Brittany Angell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Crispy Fried Chicken

• 2 Large Eggs Whisked
• 1 Cup Lupin Flour (I like Lupina Brand and Lodi Brand)
• 1/2 Cup Garbanzo Bean Flour
• 2 Tsp Himalayan Salt
• 2 Tsp Baking Powder
• 1/4 Tsp Xanthan Gum or Guar Gum
• 1 lb Boneless Chicken Thighs, cut into bite sized pieces
• Mild Tasting, High-Heat Stable Oil for Frying

Lemon sauce

• 1/4 cup Lemon Juice
• 1/2 cup Sugar-Free Honey (Please see note above for my favorite brands! If you like your sauce sweeter you can use up to 2 more tbsp of honey)
• 1/4 Tsp Liquid Monkfruit Extract or Liquid Stevia
• 1/2 cup of Water
• 1 Tsp Tapioca Starch (optional, but it does help the sauce thicken)
• 1 Tsp Fresh Ginger, grated (optional)
• 1 Tbsp Sesame Seeds (optional)
• 1 Tsp Lemon Zest (optional)

Instructions

1. Place a medium pan on the stove for frying. Fill it with 1-2 inches of high heat stable oil of choice and heat over medium-high heat. While the oil is heating, prepare the chicken.
2. Cut the chicken into bite sized pieces and set aside. In a small bowl, add the egg and whisk until fully beaten. In another small bowl, whisk together the lupin flour, garbanzo flour, salt, baking powder, and xanthan or guar gum.
3. Dip the chicken into the egg first and then into the breading, making sure that the chicken is well coated. Check the oil (chicken fries best around 160-170 degrees F). If the oil bubbles liberally when one piece of the breaded chicken is added, it’s ready for frying.
4. Add the breaded chicken the oil in batches (this recipe took me about 5 batches) so the pan doesn’t get overcrowded and everything can brown evenly. Fry each batch for about 5-8 minutes, or until the chicken is cooked through and the breading is a perfect golden brown color. Note: if you chicken browns too quickly, this means that the oil is too hot. Remove the chicken from the oil and place on a paper towel lined plate. Set aside.
5. Whisk together all of the lemon sauce ingredients in a wok and bring to a simmer so that the sauce can thicken slightly. If you want the sauce to be more of a glaze simmer a little longer, which allows more of the water to evaporate. If you simmer for a long time it will become a very thick, sticky glaze.
6. Once the sauce has reached your desired thickness, add the fried chicken pieces and toss until the chicken is fully coated. Cook over medium-low heat until the chicken is warmed up.
7. Serve over cauliflower rice and enjoy!

Notes:

For your carb count, keep in mind that there will be a little extra breading and garbanzo beans are high in fiber. The net carb amount on that flour isn’t bad! See the intro to this recipe for more information on all of this.