This Keto Korean Spicy Chicken recipe offers a delicious twist on traditional Korean flavors while being paleo and gluten-free. It's packed with spicy, savory goodness and perfect for those following a low-carb or ketogenic diet.
Ingredients: 1 lb chicken thighs, boneless and skinless. 2 tbsp coconut aminos. 2 tbsp sesame oil. 2 tbsp gochujang Korean chili paste. 2 cloves garlic, minced. 1 inch ginger, grated. 1 tsp erythritol or preferred keto sweetener. 1 tbsp rice vinegar. 1 tbsp olive oil. Salt and pepper to taste. Sesame seeds and green onions for garnish.
Instructions: For the sauce, put coconut aminos, sesame oil, gochujang, garlic, ginger, sweetener, and rice vinegar in a bowl and mix them together. Salt and pepper the chicken thighs and then cut them up into small pieces. Cover the chicken with the marinade and put it in the fridge for at least 30 minutes. In a pan, heat the olive oil over medium-high heat. That's it! The chicken pieces will be done when they're browned and cooked all the way through in about 8 to 10 minutes. Before serving, top with chopped green onions and sesame seeds.
Prep Time: 40 minutes
Cook Time: 10 minutes
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