Introduction
Sesame chicken has been a Chinese-American restaurant staple since the 1980s, beloved for its perfect balance of crispy texture and sweet-savory sauce. This keto adaptation emerged from the growing need to maintain authentic Asian flavors while accommodating low-carb dietary requirements. The traditional cornstarch coating has been cleverly replaced with almond flour, while the typically sugar-heavy sauce has been reinvented using modern sugar alternatives that maintain the dish's signature sticky-sweet appeal. The result is a guilt-free version that proves dietary restrictions don't have to mean sacrificing the comfort foods we love.
Ingredients
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 cups fine almond flour
• 2 large eggs, beaten
• 1/3 cup avocado oil or neutral oil for frying
• 3 tablespoons toasted sesame oil, divided
• 1/2 cup coconut aminos
• 1/4 cup granulated erythritol or monk fruit sweetener
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame seeds
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
Step 1:
In a shallow bowl, combine almond flour, salt, and pepper. In another bowl, beat eggs. Pat chicken pieces dry with paper towels.
Step 2:
Dip chicken pieces in beaten egg, then coat in almond flour mixture, shaking off excess. Set aside on a plate.
Step 3:
Heat avocado oil in a large skillet over medium-high heat until shimmering (about 350°F).
Step 4:
Working in batches, fry chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate.
Step 5:
In a separate bowl, whisk together coconut aminos, sweetener, rice vinegar, 2 tablespoons sesame oil, and xanthan gum until well combined.
Step 6:
In the same skillet, heat remaining 1 tablespoon sesame oil over medium heat. Add minced garlic, ginger, and red pepper flakes if using. Sauté for 30 seconds until fragrant.
Step 7:
Pour sauce mixture into skillet, simmer for 2-3 minutes until thickened.
Step 8:
Return chicken to skillet, toss to coat with sauce. Sprinkle with toasted sesame seeds before serving.
Q: Can I make this ahead of time?
A: While best served fresh, you can prepare the chicken and sauce separately up to a day ahead and combine when reheating.
Q: Why isn't my coating staying crispy?
A: Ensure oil is hot enough before frying and don't stack chicken pieces when draining. Add sauce just before serving.
Q: Can I air fry the chicken instead?
A: Yes, air fry at 375°F for 12-15 minutes, flipping halfway through, until golden brown.
• Chicken breasts can be substituted for thighs but may be less tender.
• Tamari can replace coconut aminos, but will increase sodium content.
• Any neutral cooking oil with a high smoke point can replace avocado oil.
• For best results, ensure all ingredients are room temperature before cooking.
• Contains tree nuts (almond flour) and eggs.
• Suitable for keto, gluten-free, and dairy-free diets.
Serve hot, garnished with additional sesame seeds. Pairs well with cauliflower rice or fresh Asian-inspired vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.
Prep all ingredients before starting. Cook chicken in batches to ensure proper browning. Make sauce while last batch of chicken is cooking.
- Don't overcrowd the pan when frying chicken to ensure proper browning
- Let coating rest on chicken for 5 minutes before frying for better adhesion
- Keep oil temperature consistent for even cooking
For spicier version, double red pepper flakes or add sugar-free sweet chili sauce. For crispier coating, double-dip chicken in egg and almond flour mixture.
Serve with cauliflower rice, steamed broccoli, or Asian cucumber salad. Pair with unsweetened green tea or sparkling water with lemon.
Year-round
Contains tree nuts (almond), eggs. Made with coconut aminos instead of soy sauce. Free from gluten, dairy, and soy.
