This Korean-style chicken was inspired by the recent trip we took to our local Korean grocery store (read about it here). We served it with Kimchi and steamed rice… it turned out to be a fun and really tasty meal. I can’t wait to make it again!
- 1 1/2 pounds boneless, skinless Chicken Thighs
- 1/2 cup garbanzo bean flour, all-purpose flour, or other flour
- 2 teaspoons Korean Red Pepper Flakes (coarse), or more if you like it really spicy (do not sub. regular red pepper flakes)
- unrefined sea salt
- 1 large carrot, julienned
- 1-inch piece of fresh ginger, grated
- 1 clove garlic, minced
- 1 cup soy sauce substitute, divided
- 10 drops NuNaturals Pure Liquid™ Clear Stevia™
OR 1 to 2 teaspoons honey
- 1 Tablespoon arrowroot powder
- 3 to 4 green onions, chopped
- sesames seeds, for garnish
- Coconut oil, for frying chicken
In a shallow bowl or dish, mix together flour with red pepper flakes. Season flour mixture with a generous pinch of salt. Set aside.
Heat oil over medium heat in a large deep skillet. Oil should should be 3/8 to 1/2-inch deep.
Dredge chicken in flour mixture to coat both sides well. Add to pan with hot oil. Cook for a few minutes on each side. Chicken should be browned and still a little pink in the center. Remove chicken and set aside.
Wipe out or drain away excess oil from skillet. Add about a tablespoon of new oil to pan. Place carrots, ginger, and garlic in skillet and saute until just tender.
Add chicken back to skillet, along with about 3/4 of the soy sauce substitute (reserving the rest). Cover and cook over medium heat for a few minutes until chicken is cooked through.
Mix remaining soy sauce substitute with with stevia (or honey) and arrowroot powder. Remove lid and add mixture to pan, gently swirl pan from side-to-side to mix sauce together. Allow to cook, uncovered, for a few minutes until thickened.
Remove from heat sprinkle top with green onions and sesame seeds. Serve with a side of rice and Kimchi for a delicious meal. 🙂
Serves 4 to 6.