Reduced Carb Crispy Chicken Teriyaki

Reduced Carb Crispy Chicken Teriyaki
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 419.7
  • Total Fat: 23.1 g
  • Cholesterol: 127.0 mg
  • Sodium: 1,315.5 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 27.7 g

View full nutritional breakdown of Reduced Carb Crispy Chicken Teriyaki calories by ingredient
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A reduced carb, crispy version of a Seattle Favorite A reduced carb, crispy version of a Seattle Favorite
Number of Servings: 6


    2 lb Chicken thigh, skin on, boneless
    1/2 cup Soy Sauce
    1/2 cup Mirin
    1/2 cup Sake
    1/3 cup granulated Erythritol
    1/4 cup, chopped Onions
    2 clove Garlic
    1/2 tsp Xanthan Gum


1. Kindly ask if your butcher will debone chicken thighs for you, while keeping the skin on. Most likely youíll need to do this yourself.

2. Next weíll tenderize the thighs. Every chicken thigh has an upper and lower half. The lower half tends to be more sinewy with longer strands of muscles, which toughens up when cooked. Pound with the heel of a chefís knife to tenderize this lower half, be careful not to cut through the meat. Afterward, divide each thigh into four quadrants, and lightly salt and pepper both sides.

3. To make your homemade teriyaki glaze, add soy sauce, mirin, sake, chopped onions and garlic into a sauce pan. Add the 1/3 cup of erythritol, or if youíd like it less sweet, use 1/4 cup. Bring sauce to a boil, then reduce heat and simmer for seven minutes, stirring once in awhile. This sauce should emerge glossy with some viscosity. Pour sauce through strainer into a bowl, discarding the solids.

4. In a wide-surfaced frying pan, add a splash of vegetable oil and turn heat to medium-high. Place chicken thigh pieces skin-side down, be careful not to overcrowd the pan (youíll likely have to do this in two batches). Now let it sit. Donít jiggle it. Donít nudge it. Let it sear for five minutes or more, or until the skin turns a caramel gold color. Please be patient with this step. Once sufficiently crunchy, flip pieces over and fry for another three minutes. Remove chicken onto a plate and discard all but a tablespoon of chicken grease and oil from pan. Fry the second batch of chicken thighs.

5. Add xanthan gum to the teriyaki sauce. Pour half of this mixture, into the frying pan, and on medium heat, add back half the chicken pieces, skin side up. The sauce will bubble and thicken, coating the crispy chicken pieces. Spoon the thickened sauce over the chicken until the pieces are sticky and glazed, about another minute or two. Plate the finished pieces, and repeat with the rest of your fried chicken and the other half of your teriyaki. Sprinkle with sesame seeds and serve immediately with rice or cauliflower rice, making sure to drizzle additional pan glaze over the chicken.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FARALLON.

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