Keto Thai Sticky Chicken Fingers
These keto Thai sticky chicken fingers are so delicious you won’t be able to stop eating them!
Easy low carb Asian chicken fingers recipe that is loved by all.
Simple sticky fingers chicken recipe for appetizers, lunch, dinner or party food.
These sweet Thai chicken stripes will be your new favorite.
Tender oven baked Asian chicken tenders to make today.
Get ready to make the best low carb keto Thai sticky chicken fingers.
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How to Make Keto Thai Sticky Chicken Fingers
Add the egg and heavy whipping cream to a bowl, and whisk together well.
Place the almond flour plus salt and pepper to taste into one shallow bowl, and the pork rind crumbs in another.
Dip the chicken into the almond flour,
then the egg mixture,
and finally, coat in the crumbs.
Place the breaded chicken on a parchment lined baking sheet, and chill in the fridge for 20 minutes.
Preheat the oven to 400 degrees.
Cook the chicken for 10 minutes, remove and flip, and then return to the oven for another 10 minutes.
While the chicken is cooking, whisk together the garlic chili sauce,
brown sugar substitute, water, soy sauce, rice vinegar and ground ginger in a bowl.
Pour the mixture into a saucepan over medium heat, and cook the mixture down until it thickens.
Remove the chicken from the oven,
brush with the sauce, and place into the oven for a few minutes more.
Enjoy
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Keto Thai Sticky Chicken Fingers
Ingredients
- 1 ½ lb. Boneless skinless chicken tenderloins
- 1 Large egg
- 1 Tbsp. Heavy whipping cream
- ⅓ C. Almond flour
- 1 C. Pork rind crumbs crushed
- 3 Tbsp. Garlic chili sauce
- ¼ C. Swerve brown sugar substitute
- ¼ C. Water
- 3 Tbsp. Soy sauce
- 1 Tbsp. Rice vinegar
- ¼ tsp. Ground ginger
- Salt and pepper to taste
Instructions
- Add the egg and heavy whipping cream to a bowl, and whisk together well.
- Place the almond flour plus salt and pepper to taste into one shallow bowl, and the pork rind crumbs in another.
- Dip the chicken into the almond flour, then the egg mixture, and finally, coat in the crumbs.
- Place the breaded chicken on a parchment lined baking sheet, and chill in the fridge for 20 minutes.
- Preheat the oven to 400 degrees.
- Cook the chicken for 10 minutes, remove and flip, and then return to the oven for another 10 minutes.
- While the chicken is cooking, whisk together the garlic chili sauce, brown sugar substitute, water, soy sauce, rice vinegar and ground ginger in a bowl.
- Pour the mixture into a saucepan over medium heat, and cook the mixture down until it thickens.
- Remove the chicken from the oven, brush with the sauce, and place into the oven for a few minutes more.
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