干锅鸡
Dry Wok Chicken
Yes, with a tweak: ensure no sugar or cornstarch in the sauce. About 6g net carbs per serving, lower than 6 in 10 Singaporean dishes.
What it is
A fiery and aromatic dish, Sichuan in origin but very popular in Singaporean Zi Char, featuring chicken pieces stir-fried until crispy, then tossed with dried chillies, Sichuan peppercorns, various vegetables (like celery, bell peppers, onions), and sometimes peanuts. Served in a hot wok to keep it sizzling.
Key ingredients
Chicken pieces (thigh or drumstick), dried chillies, Sichuan peppercorns, ginger, garlic, spring onion, celery, bell peppers, onions, light soy sauce, shaoxing wine, cooking oil, peanuts (optional).
How to make it keto
Ensure no sugar or cornstarch in the sauce. Request no potatoes, lotus root, or excessive peanuts. Keep sauce light on regular soy sauce or use low-carb soy sauce.
Watch out for
Hidden sugar/starch in sauce, high-carb vegetables (potatoes, lotus root) sometimes added, peanuts (portion control).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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