Keto Crispy Teriyaki Chicken
This meal is very easy to make and is very flavorful. Usually teriyaki sauce has a lot sugar to make it sweet, but it is not necessary. Instead of sugar, I used rice vinegar which helps give it a nice tang. I love how this recipe requires no marination and is ready in 30 minutes. Serve with cauliflower rice and a dark green veggie!
How to Make It
Step 1
De-bone the chicken thighs if they didn’t already come that way. Sprinkle salt unto the skin.
Step 2
Set a large saute pan over medium-high heat, once pan is hot, add the oil and the thighs skin side down. Cook this way fo 12-15 minutes until the skin is very crispy.
Step 3
In the meantime, mix together the tamari soy sauce, fish sauce, rice vinegar into a small bowl. Grate the garlic and ginger directly into the bowl. The amount doesn’t have to be exact.
Step 4
Flip chicken thighs and cook on the other side for an additional 7-9 minutes until cooked through. Then remove to a plate. Drain all oil out of the pan.
Step 5
Add in the sauce and cook until thickened. Add in crispy chicken thighs in at the very last minute and toss just to coat. Let cool for 3 minutes and then cut into strips. Top with scallions and sesame seeds, if desired!
Ingredients
- Chicken Thigh With Skin – 4 medium thigh
- Kosher Salt – ¼ teaspoon
- Fish Sauce By Three Crabs Brand – ¾ tablespoon
- Rice Vinegar by Mitsukan – 2 tablespoon
- Ginger – 1 tsp
- Garlic – 1 tsp
- Avocado Oil – 1 tbsp
- Gf Soy Sauce by Tamari – 2 tbsp