Keto Gochujang Chicken
Elevate your weeknight dinner with Keto Gochujang Chicken, a bold and tantalizing dish that combines the rich, umami-packed flavors of Korean cuisine with a low-carb twist. Juicy boneless chicken thighs are marinated in a spicy-sweet blend of gochujang, soy sauce, sesame oil, and a touch of erythritol, striking the perfect balance of heat and sweetness. The skillet-seared chicken develops a caramelized crust, then simmers to perfection in the flavorful marinade, ensuring every bite is bursting with taste. Garnished with fragrant sesame seeds and fresh green onions, this dish pairs beautifully with cauliflower rice or sautéed greens for a satisfying keto-friendly meal. Ready in under an hour, this recipe is perfect for spice lovers looking to shake up their keto meal rotation!
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Recipe Information
Ingredients
- 6 pieces Boneless chicken thighs
- 2 tablespoons Gochujang (Korean red pepper paste)
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoons Rice vinegar
- 2 tablespoons Erythritol sweetener
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 3 stalks Green onions, sliced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame seeds
- 2 tablespoons Avocado oil
Instructions
1. In a large mixing bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, erythritol, minced garlic, and ginger. Stir well until the erythritol is completely dissolved and the mixture is smooth.
2. Add the boneless chicken thighs into the marinade, ensuring each piece is well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Heat avocado oil in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess marinade, and carefully place the chicken thighs in the skillet. Reserve the leftover marinade.
4. Sear the chicken thighs for about 4-5 minutes on each side until they develop a deep golden-brown crust.
5. Reduce the heat to medium and pour the remaining marinade over the chicken in the skillet. Cover and let it simmer for another 10-12 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
6. Once cooked, remove from heat and let the chicken rest for 5 minutes. Meanwhile, sprinkle sesame seeds and sliced green onions on top for garnish.
7. Serve hot with cauliflower rice or sautéed low-carb vegetables for a complete keto-friendly meal.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3884 mg | 169% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
