Low Carb Sweet Chili Chicken

5 from 2 votes

Delicious paleo fried chicken coated in a sugar free Thai sweet chili sauce.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 595kcal

Author Mira

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.

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!