Diet & Healthy
Crispy Skin Salt and Chili Chicken, Low-Carb Style
Prep
15 min
Cook
25 min
Servings
4
Level
Medium
Skin-on chicken pieces are deep-fried until crispy, then quickly stir-fried with bird's eye chilies, garlic, and scallions in the style of a Chinese restaurant dish. Without excess flour or added sugar, this dish is packed with savory-spicy flavor while still being friendly to a low-carb diet. Perfect as a craveable dinner menu without the guilt.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams boneless chicken thigh with skin on
- 1 egg
- 3 tbsp almond flour or coconut flour
- 1 tsp salt
- 1/2 tsp white pepper powder
- 500 ml oil for frying
- 15 pieces red bird's eye chilies, sliced diagonally
- 6 cloves garlic, finely minced
- 5 shallots, thinly sliced
- 2 stalks scallions, cut into 2 cm pieces
- 3 pieces large green chilies, sliced diagonally
- 1/2 tsp salt for the stir-fry
- 1/2 tsp chicken bouillon powder (optional)
- 2 tbsp oil for stir-frying
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👩🍳 Instructions
- 1 Cut the chicken into 3x3 cm cubes, keeping the skin attached. Wash thoroughly and drain until completely dry, then pat dry again with paper towels.
- 2 Season the chicken pieces with salt and white pepper, mixing evenly. Let sit for 10 minutes so the seasoning soaks in.
- 3 Beat the egg in a bowl. Add the chicken into the beaten egg and mix well until all surfaces are coated.
- 4 Sprinkle the almond flour over the chicken little by little while stirring, making sure the flour sticks evenly but not too thickly.
- 5 Heat plenty of oil over medium heat. Fry the chicken in small batches (don't overcrowd the pan) until golden yellow and the skin looks crispy, about 6-8 minutes per batch.
- 6 Remove the chicken and drain on a wire rack or paper towels so excess oil drips off and the skin stays crispy.
- 7 Heat 2 tbsp of oil in a separate pan. Sauté the garlic and shallots over medium heat until fragrant and slightly browned.
- 8 Add the bird's eye chilies and green chilies, stir-frying briefly for about 1 minute until the chilies soften but still look vibrant.
- 9 Add the crispy fried chicken into the stir-fry, tossing quickly over high heat so the chicken stays crispy and the seasoning coats evenly.
- 10 Add salt and bouillon powder to taste, mixing well. Finally, add the scallions, stir briefly, then turn off the heat.
- 11 Serve immediately while still warm and the chicken skin is still crispy.
💡 Tips
• Make sure the chicken is completely dry before frying so the oil doesn't splatter and you get maximum crispiness.
• Use almond flour or coconut flour instead of wheat flour to keep the carb content low.
• Double-fry the chicken if you want an even crispier texture that stays crunchy longer.
• Stir-fry the seasoning over high heat quickly so the chicken doesn't turn soggy after mixing.
📊 Nutrition Facts / serving
385 kkal
Calories (kcal)
32 gramg
Protein
26 gramg
Fat
6 gramg
Carbs
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