Keto Caramelized Vietnamese Chicken. I have done this with boneless skin-on chicken thighs which are my favorite parts of a chicken but any part(s) will work. I can easily bone my own thighs because I want the skin on but it’s totally not necessary. I also shop in a grocery that will de-bone them for me at no extra charge so to save work I am now having that done. Bottom line: You want skin-on thighs and it does not matter if the bone is still in.
This keto caramelized Vietnamese chicken is a pretty good example of what Asians call balanced as it is, salty, sour, sweet, and spicy yet, it is very easy to make and fun to eat.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 8 Chicken Thighs Brought To Room Temperature
- 1 Large Thinly Cut Lightly Caramelized Onion
- 1 T Olive Oil
- ½ C Water
- 4 t Garlic Paste***
- 1 T Powdered Ginger Or 1 t Ginger Paste
- ½ C Allulose***
- 3 T Sugar Free Rice Wine Vinegar
- 2 T Fish Sauce
- 1 T Minced Pickled Jalapeno Pepper +1 t Juice
- ½ C Cilantro For Garnish
- Preheat oven to 425°.
- Put room temp. chicken thighs in large glass baking dish and cook about 40-45 minutes or until skin is very dark brown and crispy.
- Add olive oil to small pan on low heat, add onions and cook to a light golden brown. (About 25-30 minutes).
- Add rest of ingredients down to cilantro to a small saucepan and simmer about 5-10 minutes or until just slightly beginning to thicken. You can always add more water.
- Add onions to sauce.
- Spoon sauce on each thigh and garnish with cilantro.
- 8 Servings
- 280 Calories, 19.6g Protein, 20.0g Fat, 3.0g Carbs, 0.3g Fiber, 2.7g Net Carbs
- For a wonderful Asian added flair you can put ¼ cup lime juice into the sauce.