You can fry the chicken in a deep-fryer, frying pan or wok. Put half the oil or ghee (see recipe Notes) in the pan over high heat. Dip bite-size boneless chicken breast or thigh pieces into our almond-flour batter (see recipe Notes). Carefully place the chicken pieces in the pan, turn until all sides are a golden-brown, then remove and set aside.

Add the remainder of the oil or ghee to a pan over medium-high heat. We used flat-bottom, carbon-steel wok. Add the scallions and peppers. Sauté until the onion is translucent. Then deglaze with the wine followed by the tomato paste and vinegar mixture. Add the hoisin sauce (see recipe Notes).

Add the chicken pieces and coat them thoroughly in the sauce. Then cover, lower the heat to low, and simmer for about 2 minutes, just to warm up the chicken. Don't overcook it but make sure it is cooked-through. Add more vinegar or a few tablespoons of water to the sauce to prevent it from overthickening. See recipe Notes for thickening the sauce, if necessary.

Garnish with the green scallion slices, a sprinkle of toasted sesame seeds, and a few sprigs of cilantro or Thai basil.

Store-bought hoisin sauce will likely not be low-carb. We suggest using our easy to make Recipe for RecipEasies Keto Hoisin Sauce. Our recipe for the almond-flour batter is simple. Combine two eggs with 5 tbsp of almond flower and stir or beat thoroughly. Add flour by the teaspoon to get the desired consistency (just thick enough to stick to chicken pieces). You can use any sugar-substitute for this recipe. We used Swerve-brand, brown-sugar erythritol sweetener. You can use either ghee or olive oil for frying. Ghee has a higher smoke point (that's a good thing).