Paleo Crispy Teriyaki Chicken (Paleo, Whole30, Keto)

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3.5 from 137 votes

Paleo Crispy Teriyaki Chicken (Paleo, Whole30, Keto)

30 minutes
Calories 750kcal

Ingredients

  • 1 1/2 pounds chicken thighs (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • sea salt (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • white sesame seeds (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • scallions (Chopped
  • 1/2 tablespoon ghee (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 3 1/2 tablespoons coconut aminos
  • 3/4 tablespoon fish sauce (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 2 tablespoons apple cider vinegar (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 1 teaspoon ginger (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 1 teaspoon garlic (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 1 1/2 pounds chicken thighs (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • sea salt (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • white sesame seeds (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • scallions (Chopped
  • 1/2 tablespoon ghee (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 3 1/2 tablespoons coconut aminos
  • 3/4 tablespoon fish sauce (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 2 tablespoons apple cider vinegar (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 1 teaspoon ginger (skin on, alt. Chicken breast with skin on, about 4 pieces)
  • 1 teaspoon garlic (skin on, alt. Chicken breast with skin on, about 4 pieces)

Instructions

  • 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.
  • To make the sauce: 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.
  • To serve: 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

Nutrition

Calories: 750kcal

Originally posted 2019-02-20 18:43:48.

Article Categories:
Breakfast

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