These keto asian chicken thighs will change your life. This recipe was inspired by primarily Asian flavours and I’d recommend it if you like westernized Chinese food. I would pair these Keto Asian Chicken Thighs with cauliflower fried rice or steamed vegetables. When I saw that I could use my beloved Apple Cider Vinegar in this recipe I couldn’t contain my excitement. If you follow me on Instagram, you’d know that I try to down a glass of apple cider vinegar every morning. If you hate the flavour of ACV fear not! You can barely taste the vinegar in this recipe. It is just used to add some acidity to the recipe and to cut the sweetness. You can replace it with white vinegar or rice wine vinegar but I chose to use ACV to for those additional health benefits.
Tips for Success
If you truly want a flavourful chicken don’t skip the marination stage. Even if you’re pressed for time taking an additional 30 minutes to marinate the chicken really takes it to the next level. Additionally, the xanthan gum is quite essential in this recipe. Xanthan gum aids in making the chicken skin sticky and crispy so I wouldn’t recommend leaving it out. You can find xanthan gum in almost every grocery store for a few dollars. As with all my recipes you can tweak them to your liking. If you like a little bit more heat feel free to add your favorite chili sauce or pepper to the marinade. For a milder flavour you can leave the cayenne pepper out. If you prefer your chicken sweeter, try adding a table spoon of a keto-approved sweetener like erythritol or monkfruit to the marinade.
If you do try these keto asian chicken thighs I’d love to hear how they turn out. You can shoot me a message on Instagram or use the hashtag #YourFriendSJ to share your creation.
Recipe
AuthorSarah-Jane G.CategoryMain DishesDifficultyBeginner
Pre- Heat Oven on the bake setting to 400°F/205°C.
Individually dry Chicken Thighs with a paper towel and place in a bowl. (This is essential to getting crispy skin)
Season Chicken with Dry Rub ingredients: Black Pepper, Sea Salt, and Garlic Powder to your liking.
Combine Sesame Oil, Olive Oil, Soy Sauce, Apple Cider Vinegar, Black Pepper, Cayenne Pepper, Sugar-Free Ketchup, Minced Ginger, Minced Garlic, and Xanthan Gum in a blender. (You can also do this in a bowl with a whisk or spoon)
Add Wet Rub mixture to the thighs and massage into chicken. Make sure you get the back of the chicken as well as under the skin.
Cover bowl with plastic wrap and let marinate in the fridge for 2 hours. (Optional)
Bake in oven skin side down for 45 minutes. Flip and bake for an additional 30 minutes until skin is at your desired crispiness.
Enjoy!
Ingredients
Directions
Pre- Heat Oven on the bake setting to 400°F/205°C.
Individually dry Chicken Thighs with a paper towel and place in a bowl. (This is essential to getting crispy skin)
Season Chicken with Dry Rub ingredients: Black Pepper, Sea Salt, and Garlic Powder to your liking.
Combine Sesame Oil, Olive Oil, Soy Sauce, Apple Cider Vinegar, Black Pepper, Cayenne Pepper, Sugar-Free Ketchup, Minced Ginger, Minced Garlic, and Xanthan Gum in a blender. (You can also do this in a bowl with a whisk or spoon)
Add Wet Rub mixture to the thighs and massage into chicken. Make sure you get the back of the chicken as well as under the skin.
Cover bowl with plastic wrap and let marinate in the fridge for 2 hours. (Optional)
Bake in oven skin side down for 45 minutes. Flip and bake for an additional 30 minutes until skin is at your desired crispiness.
