You know that new Keto Paleo Fried Chicken recipe I uploaded a couple of days ago? That day, after making the recipe, I actually made this low carb gluten-free and sugar-free Sweet Chili Chicken with the fried chicken because I knew it would be amazing!! The batter that I used to coat the chicken actually absorbs sauces so well that it goes extremely well in dishes like this! You can also use the batter for my Keto Fried Chicken recipe, which is made with whey protein powder instead of egg white powder if dairy doesn’t affect you. It went really well with the Japanese tartar sauce, really well dipped in a simple garlic aioli and even better in an Asian sauce like this! Next time, I’ll try to make a low carb teriyaki sauce with it and see how it goes.
I was wondering how I could make a sweet chili sauce that could be thickened up without having to use cornstarch, sugar or honey. The greatest aspect of a Thai sweet chili sauce is its stickiness and sweetness. You have to use so much sugar to get that perfect consistency. There aren’t many products that are similar to honey in the low carb world, but this recipe from Mellissa for her Sweet Chili Dipping Sauce inspired me to make this dish! She uses sugar-free marmalade instead of honey, which is actually perfect to make this sauce! You really have to make sure to find a sugar-free version though! All but one marmalade brand at my grocery store contained sugar so you really have to look at the label carefully!
I altered the sweet chili sauce recipe so that it would end up spicier and more red in colour. I used a combination of chili oil, red pepper flakes, tabasco, thinly sliced dried red chilies, and some paprika powder! Because the sauce was cooked down in the frying pan, it became even more sticky and red! For me, that was the perfect Thai Sweet Chili Chicken recipe! You can even use this sweet chili sauce recipe over some of my Keto tempura with let’s say, shrimps, and make some sweet chili shrimps!
Low Carb Sweet Chili Chicken
Keto Paleo Fried Chicken
- 5 florets broccoli
- 1/2 yellow pepper
- 1/2 red pepper
- 1/2 onion
- 1 tbsp sesame oil
- 1 tsp sesame seeds
Add the lard to a pot and heat to 130-140C/266-284F.
Cut the chicken thighs into bite size pieces. In a large bowl, add the chicken and egg. Mix well together until the egg has coated the chicken pieces thoroughly.
Mix the salt and pepper with the egg white protein.
Dip each piece of chicken, one by one, in the egg white protein powder. Make sure all sides of the chicken is coated and then add it to the hot oil. Fry in batches for 3-5 minutes or until the inner temperature inserted inside the chicken thigh registers at 65C/149F or higher.
Remove the chicken from the hot oil and onto a tray or paper towel to absorb the excess oil.
Sweet Chili Sauce
Add all of the ingredients to a small bowl and mix to combine.
Sweet Chili Chicken
Cut the peppers into bite size pieces. Slice the onions. Slice the broccoli florets into a few pieces.
In a large frying pan, heat the sesame oil and add all of the veggies. Cook for 3-4 minutes until the onions are soft.
Add the fried chicken and the sweet chili sauce to the frying pan. Stir and cook for another 2 minutes making sure the sauce has coated all of the veggies and chicken.
Turn off heat, sprinkle some sesame seeds over and it's ready to eat!
Make sure to find a SUGAR-FREE marmalade or else you'll be adding a bunch of carbs to your dish!
The original Keto Fried Chicken which uses whey protein powder to coat the chicken can be found here and my dairy-free version of Keto Paleo Fried Chicken recipe can be found here!