Crispy Teriyaki Chicken !

The first time I made this Crispy Chicken Teriyaki dish: Gone. Every crispy crunchy morsels was gone in less than 20 mins.

I knew I was onto something…something that speaks deeply to your desire, your cravings, and your endless longing for good food.

Crispy Teriyaki Chicken

 

I also know you’ve been burnt a few times.

A recipe that says easy and quick to put together but ends up taking you more time than expected and leaving you with more dishes to clean.

I tested this recipe on Instagram live stories after a long-day at work + gym after 7pm. It’s always a rush to prepare dinner but I enjoy sharing real-life dishes with you. You get to see exactly what ideas I came up with and I get to create amazing meals in real time, real life.

Sometimes I eat out, sometimes 80/20 Paleo, but most times I prepare meals like this Crispy Teriyaki Chicken to reward myself after a long day at work.

After all, dinner should be a rewarding experience.

There are two ways to prepare this dish but please make sure you purchase the chicken (breast or thigh) with skin on.

Wear an old t-shirt (or an apron if you own one) and use a lid to cover the frying pan. The chicken will render a lot of fat during the crisping process so be careful about the splatter.

Watch and share the cooking video below. I guarantee this Crispy Teriyaki Chicken will become one of your favorite last minute weeknight meals !

 

 

 

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5 from 18 votes
Did you make this recipe? Leave a review »

Paleo Crispy Teriyaki Chicken (Paleo, Whole30, Keto)

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 people
Author: ChihYu
There are two ways to make this dish - pan fry or bake in the oven. I personally feel pan fry is quicker and easier. If you use chicken thigh, de-bone the chicken first for best results !
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Ingredients

  • 1 ½ lbs chicken thigh, skin on (alt. Chicken breast with skin on), about 4 pieces
  • Sea salt to taste
  • Toasted white sesame seeds, optional
  • Chopped scallions, optional
  • ½ tbsp ghee, to pan fry the chicken

Teriyaki sauce:

Instructions

Pan-fry method:

  • Pat dry the chicken and remove the bone (if you use chicken thigh). Lightly season the chicken with a bit salt over the skin.
  • Heat 1/2 tbsp ghee over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
  • Flip and pan fry the other side until the chicken is completely cooked through. Drain the oil from the saute pan and set chicken aside.

To make the sauce:

  • Combine ingredients under "Teriyaki sauce". Heat the sauce over medium to medium-low heat. When the sauce is thickened, add chicken back to the pan. Coat the sauce over the chicken.

To serve:

  • Wait for 5 mins before slicing the chicken into bite sizes. Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.

Video

Nutrition

Calories: 284kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Japanese
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

 

Paleo Crispy Teriyaki Chicken. Paleo Teriyaki Chicken. Whole30 Teriyaki Chicken. Paleo Asian food. Paleo Japanese Food.
5 from 18 votes
Did you make this recipe? Leave a review »

Paleo Crispy Teriyaki Chicken (Paleo, Whole30, Keto)

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4 people
Author: ChihYu
This is using oven to make Crispy Teriyaki Chicken for Paleo, Whole30, and Keto diets. 
Print Recipe Pin Recipe

Ingredients

  • 1 ½ lbs chicken thigh, skin on (alt. Chicken breast with skin on), about 4 pieces
  • Sea salt to taste
  • Toasted white sesame seeds, optional
  • Chopped scallions, optional
  • ½ tbsp ghee, to pan fry the chicken

Teriyaki sauce:

Instructions

Oven method:

  • Pat dry the chicken. Lightly season the chicken with a bit salt on the skin.
  • Pre-heat oven to 410/420 F. Cover a large sheet pan with aluminum foil with a baking rack on top.
  • Heat 1/2 tbsp ghee over a medium-large saute pan over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
  • Place the chicken skin side down on the baking rack. Bake the 1st side for 10 mins. Flip and bake the skin side for another 8 mins or until the chicken is completely cooked through and the skin is crispy.

To make the sauce:

  • Combine ingredients under "Teriyaki sauce". In a large saute pan, heat the sauce over medium to medium-low heat. When it starts to get thickened, add chicken pieces back to the pan. Coat the sauce over the chicken.

To serve:

  • Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.

Nutrition

Calories: 406kcal, Carbohydrates: 4g, Protein: 28g, Fat: 30g, Saturated Fat: 9g, Cholesterol: 171mg, Sodium: 633mg, Potassium: 358mg, Sugar: 1g, Vitamin A: 133IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
Course: Dinner, Lunch, Main, Main Course
Cuisine: Japanese
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

 

Crispy Teriyaki Chicken Keto friendly Super delicious!
Crispy Teriyaki Chicken Paleo Whole30 Keto Super Yum!