Korean Spicy Chicken (Paleo & Gluten-Free) #healthy #lowcarb

Korean Spicy Chicken (Paleo & Gluten-Free)

There are such a large number of good paleo chicken formulas yet in the event that you adore a hot kick with your poultry, this Korean style fiery chicken is an unquestionable requirement attempt formula.

This dish is an all out victor and will satisfy both chicken and stew sweethearts. It's motivated by the well known Korean Fried Chicken (an alternate sort of KFC), which is firm pan fried chicken covered in a fiery sauce made with gochujang glue (more on this one later).

This Korean style zesty chicken formula is a more advantageous adaptation. An) I'm not profound singing the chicken in undesirable vegetable oils, and B) my stew sauce is made with much cleaner fixings and less sugar. The taste is as yet A-mazing, and despite the fact that somewhat zesty, it won't make your face sweat. It's a gentle and warm sort of zesty, flavourful and keeping pace with the first Korean style chicken formula.

In the first place, you need to make the sauce. Customarily, gochujang glue is utilized as a base. It's an appetizing, zesty, and sharp aged fixing produced using Korean red pepper – otherwise called gochugaru – in addition to glutinous rice, matured soybeans, and salt. It's really not all that awful, particularly as it utilizes aged soy, yet the issue is that numerous business brands of this glue likewise contain MSG and other included flavors and hues.

Rather, I am utilizing Korean red pepper rather than the glue and adding different fixings to mirror the flavor. You can discover Korean red pepper in most Asian supermarkets and online on Amazon. It has smoky, fruity-sweet notes, with a hot kick however it's not very fiery as I would see it. For bean stew darlings, the warmth is like New Mexico or Poblano peppers, Indian Kashmiri red pepper is likewise very comparable.

I utilized chicken thigh meat as it's progressively moderate yet you can without much of a stretch make this formula with chicken wings or drumsticks (you could heat the meat in the stove first and afterward hurl through the sauce), or you can make kebabs with chicken bosom meat, flame broiled on the BBQ and brushed over with the sauce. Barbecued prawns or pork hacks will likewise go well with this fiery Korean sauce. Essentially, it's excessively flexible and you can generally make a greater cluster to store in the ice chest.

Also try our recipe Healthy Sesame Chicken Chopped Salad

Korean Spicy Chicken (Paleo & Gluten-Free) #healthy #lowcarb

The spicy sauce in this recipe uses Korean red pepper but you can use another type of mild red chilli powder. Make sure it's mild!


  • 600 g / 1.3 lb boneless, skinless chicken thigh meat, cut into medium pieces
  • Sea salt
  • Coconut oil
  • For the spicy sauce
  • 1/2 small red onion, roughly diced
  • 2cm long fresh ginger root, peeled and roughly diced (about 1 tablespoon grated)
  • 2 cloves garlic, peeled and roughly diced
  • 1 tablespoon fish sauce
  • 3 tablespoons tamari sauce (or coconut aminos)
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon mirin or rice wine (optional)
  • 3 teaspoons Korean red powder
  • 1 tablespoon tomato paste
  • 4 tablespoons water
  • 1 tablespoon lemon juice


  • 2 tablespoons sesame seeds
  • Chopped spring onions/scallions


  1. Season the chicken with a little sea salt and set aside.
  2. Add the sauce ingredients to a blender or a food processor. Blend together until fairly smooth, then scrape into a small saucepan. If you don’t have a blender, grate the onion, ginger and garlic and mix well with the rest of the ingredients.
  3. Add the sesame seeds to a clean frying pan. Heat over medium heat. Toast for a minute or two, stirring frequently, until the seeds brown slightly. Remove to a bowl.
  4. Heat a dollop of coconut oil in a large skillet. Add the chicken pieces and cook over medium-high heat for 5 minutes on each side.
  5. In the meantime, place the pot with the sauce over medium heat. Bring to simmer and cook for about 2 minutes, stirring frequently. This will thicken the sauce and cook some of the ingredients such as onion, garlic and ginger, making those flavours more subtle.
  6. Once the chicken has cooked on each side, add the sauce over the top and stir through. Cook together for 2-3 minutes, stirring a few times. The sauce will caramelise and get even more sticky. Finally, sprinkle with some of the sesame seeds and stir through. Then top with green onion and the rest of the sesame seeds.
  7. Serve with cauliflower rice or white rice if you wish and some greens.
  8. The sauce should get a little more sticky.
  9. Serve with cauliflower rice and salad or real rice.

Read more our recipe : Loaded Baked Potato & Chicken Casserole

Source : https://bit.ly/2HbbOeh

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