Keto Sesame Chicken
5/8/20242 min read
Crisp, sticky, and deeply savory, this takeout-classic makeover hits every craving without the carb crash. Juicy, breading-free bites get a light, crunchy coating and a lacquered glaze that balances salty soy, toasty sesame, and a whisper of sweetness from a keto-friendly substitute. Each bite snaps with sesame seeds and finishes clean—no greasy heaviness, no starch overload. Pair with cauliflower rice or steamed broccoli and the sauce clings instead of puddling, so you taste the chicken, not filler.
Big flavor, weeknight speed, macros that stay in check.
Time & Yield
● Prep Time: 10 minutes
● Cook Time: 20 minutes
● Total Time: 30 minutes
● Servings: 4
Serving Suggestions
Serve over:
● Cauliflower rice for a full low-carb meal
● Steamed broccoli for extra fiber
● Or enjoy it on its own for a high-protein, keto-friendly lunch!
Ingredients
For the Chicken:
● 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
● 1 large egg, whisked
● 2 tbsp soy sauce or coconut aminos (for gluten-free)
● ½ cup almond flour
● 2 tbsp crushed pork rinds or keto bread crumbs (for crunch)
● ½ tsp garlic powder
● ½ tsp salt
● ¼ tsp black pepper
● 2 tbsp avocado oil or olive oil for frying
For the Sesame Sauce:
● 2 tbsp soy sauce or coconut aminos
● 1 tbsp rice vinegar
● 2 tbsp sesame oil
● 2 tbsp brown sugar substitute (like Swerve Brown or Monk Fruit)
● 1 tbsp keto-friendly ketchup (optional, for color and tang)
● 1 clove garlic, minced
● ½ tsp fresh ginger, grated
● 1 tsp xanthan gum (for thickening, optional)
● 2 tbsp water
Garnish:
● 1 tbsp toasted sesame seeds
● 2 green onions, sliced
Directions
Prepare the Chicken: Cut chicken into bite-sized pieces. In a bowl, combine the egg and 2 tbsp soy sauce or coconut aminos. Add chicken pieces and toss to coat
Coat for Crunch: In another bowl, mix almond flour, crushed pork rinds, garlic powder, salt, and pepper. Dredge each chicken piece until evenly coated.
Pan-Fry: Heat avocado oil in a large skillet over medium-high heat. Add chicken pieces in batches and fry until golden brown and cooked through (about 4–5 minutes per side). Remove and set aside on a paper towel–lined plate.
Make the Sauce: In a small saucepan, whisk together soy sauce, rice vinegar, sesame oil, brown sugar substitute, garlic, ginger, and ketchup (if using). Bring to a gentle simmer over medium heat.
Thicken the Sauce: Stir in xanthan gum and 2 tbsp water. Simmer for 2–3 minutes until the sauce thickens to a glossy glaze.
Combine: Add the cooked chicken pieces to the sauce and toss to coat evenly.
Garnish and Serve: Sprinkle toasted sesame seeds and green onions on top. Serve warm