Szechuan Crispy Garlic Chicken Thighs
Succulent, crispy-edged chicken thigh bites seared in a high-heat wok with toasted sesame oil, pungent ginger, and heaps of golden fried garlic. This veggie-free stir-fry is finished with a savory glaze of tamari and rice vinegar, offering a rich, savory depth while staying strictly keto-compliant.
Recipe
Cook Time: 25 minutes
Servings: 4 servings
Ingredients
- •1.5 lbs boneless skin-on chicken thighs, cut into 1-inch cubes
- •1/4 cup avocado oil
- •1/4 cup garlic cloves, finely minced
- •2 tablespoons fresh ginger, grated
- •2 tablespoons tamari
- •1 tablespoon unseasoned rice vinegar
- •1 tablespoon toasted sesame oil
- •1 teaspoon crushed Szechuan peppercorns
- •1/2 teaspoon red chili flakes
- •Sea salt and cracked white pepper to taste
Instructions
- 1Pat the chicken pieces thoroughly dry with paper towels and season with sea salt and white pepper.
- 2Heat avocado oil in a wok or large heavy-bottomed skillet over medium heat.
- 3Add the minced garlic and fry until golden brown and fragrant, approximately 2 minutes. Using a slotted spoon, remove the garlic and drain on paper towels.
- 4Increase the heat to high. Once the oil is shimmering, add the chicken in a single layer, ensuring not to crowd the pan.
- 5Sear the chicken for 4-5 minutes without moving them to develop a deep, crispy crust. Flip and cook for another 3 minutes until fully cooked.
- 6Add the ginger, Szechuan peppercorns, and chili flakes to the wok, tossing for 30 seconds until the aromatics release their oils.
- 7Deglaze the pan with tamari and rice vinegar, tossing the chicken continuously until the liquid reduces into a sticky glaze that coats each piece.
- 8Turn off the heat, stir in the reserved golden garlic and toasted sesame oil.
- 9Serve immediately while the chicken is at peak crispness.
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