Paleo Crispy Teriyaki Chicken (Paleo, Whole30, Keto)
There are two ways to make this dish - pan fry or bake in the oven. I personally feel pan fry is quicker and easier. If you use chicken thigh, de-bone the chicken first for best results.
There are two ways to make this dish - pan fry or bake in the oven. I personally feel pan fry is quicker and easier. If you use chicken thigh, de-bone the chicken first for best results.
- sea salt to taste
- chopped scallions (optional)
- 1 lbs chicken thigh (skin on (alt. chicken breast with s about 4 pieces)
- toasted white sesame seeds (optional)
- â½ tbsp ghee (to pan fry the chicken)
- 3 tbsp coconut aminos
- â¾ tbsp red boat fish sauce
- 2 tbsp apple cider vinegar (i use a brand called spectru
- 1 tsp fresh grated ginger
- 1 tsp fresh grated garlic
- Carbohydrate 0.0888499998197374 g
- Cholesterol 0 mg
- Fat 0.00374999999239184 g
- Fiber 0.00999999997971159 g
- Protein 0.00909999998153754 g
- Saturated Fat 0.00101499999794073 g
- Serving Size 1 1 people (114g)
- Sodium 38.8229999998681 mg
- Sugar 0.0788499998400259 g
- Trans Fat 0.00119499999757553 g
- Calories 0 calories
Step-by-step
- Pat dry the chicken and remove the bone (if you use chicken thigh). Lightly season the chicken with a bit salt over the skin.
- Heat 1/2 tbsp ghee over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
- Flip and pan fry the other side until the chicken is completely cooked through. Drain the oil from the saute pan and set chicken aside.
- Combine ingredients under "Teriyaki sauce". Heat the sauce over medium to medium-low heat. When the sauce is thickened, add chicken back to the pan. Coat the sauce over the chicken.
- Wait for 5 mins before slicing the chicken into bite sizes. Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.
Attempting to achieve crackling skin while drenching poultry in a savory glaze frequently results in a soggy disappointment that ruins both textures. Traditional versions rely on refined sugars and wheat-based soy sauce to build stickiness, ignoring how moisture destroys crispiness upon contact. Understanding the chemistry of rendering fat over direct heat prevents this common culinary failure.
Achieving structural integrity requires rendering the fat slowly over medium-high heat with the skin side down for approximately ten minutes until golden brown. Ghee provides a high smoke point necessary for this crisping phase without burning. Storing leftovers safely requires keeping the sauce and the protein in separate airtight containers in the refrigerator for up to three days. When reheating, place the components back into a hot skillet for two minutes rather than using a microwave, which softens the skin and ruins the mouthfeel.
Adapting traditional Japanese flavor profiles for modern dietary restrictions involves substituting coconut aminos and fish sauce for soy sauce, which yields a remarkably similar umami depth without soy or gluten. Fresh grated ginger and apple cider vinegar supply the necessary brightness to balance the savory depth of the protein.
