Keto Crispy Teriyaki Chicken

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    30 min

Keto Crispy Teriyaki Chicken

41 ratings

This meal is very easy to make and is very flavorful. Usually teriyaki sauce has a lot sugar to make it sweet, but it is not necessary. Instead of sugar, I used rice vinegar which helps give it a nice tang. I love how this recipe requires no marination and is ready in 30 minutes. Serve with cauliflower rice and a dark green veggie!

  • Net Carbs

    1.2 g

  • Fiber

    0 g

  • Total Carbs

    1.2 g

  • Protein

    16.8 g

  • Fats

    13 g

195 cals

Keto Crispy Teriyaki Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Chicken Thigh With Skin

    Chicken Thigh With Skin

    4 medium thigh

  • Kosher Salt

    Kosher Salt

    ¼ teaspoon

  • Fish Sauce By Three Crabs Brand

    Fish Sauce By Three Crabs Brand

    ¾ tablespoon

  • Rice Vinegar by Mitsukan

    Rice Vinegar by Mitsukan

    2 tablespoon

  • Ginger


    1 tsp

  • Garlic


    1 tsp

  • Avocado Oil

    Avocado Oil

    1 tbsp

  • Gf Soy Sauce by Tamari

    Gf Soy Sauce by Tamari

    2 tbsp

Recipe Steps

steps 5

30 min

  • Step 1

    De-bone the chicken thighs if they didn’t already come that way. Sprinkle salt unto the skin.
    Step 1
  • Step 2

    Set a large saute pan over medium-high heat, once pan is hot, add the oil and the thighs skin side down. Cook this way fo 12-15 minutes until the skin is very crispy.
    Step 2
  • Step 3

    In the meantime, mix together the tamari soy sauce, fish sauce, rice vinegar into a small bowl. Grate the garlic and ginger directly into the bowl. The amount doesn’t have to be exact.
    Step 3
  • Step 4

    Flip chicken thighs and cook on the other side for an additional 7-9 minutes until cooked through. Then remove to a plate. Drain all oil out of the pan.
    Step 4
  • Step 5

    Add in the sauce and cook until thickened. Add in crispy chicken thighs in at the very last minute and toss just to coat. Let cool for 3 minutes and then cut into strips. Top with scallions and sesame seeds, if desired!
    Step 5

Comments 30

  • monherbert

    monherbert 2 years ago

    I added 1 tbsp swerve brown sugar substitute to make the sauce thicker and to counteract the saltiness.

    • Haley_schulze02

      Haley_schulze02 3 years ago

      I substituted the rice vinegar (because I couldn’t find it at kroger) with half a tbsp of red wine vinegar & instead of avocado oil I used olive oil, the flavor probably isn’t super similar but it still came out amazing

      • Kat

        Kat 3 years ago

        So I made these tonight and they are delicious but still super salty. By going off the comments I did not add salt to the chicken and I used amino acid to substitute the soy sauce. Not sure why it’s still really salty anyone have any ideas?

        • Franklinstein94

          Franklinstein94 3 years ago

          The fish sauce

      • Mommasquared

        Mommasquared 3 years ago

        Has anyone made the chicken in an air fryer? Curious on the settings used...

        • Cavy1976

          Cavy1976 3 years ago

          When it says 8oz of chicken is that for all 4 peices together?

          • Winning@Life

            Winning@Life 3 years ago

            One thigh

        • Anonymous

          Anonymous 3 years ago

          Can we do without the fish sauce?

          • Amy

            Amy 3 years ago

            I always leave it out. Not a big deal.

        • Yana15

          Yana15 4 years ago

          My whole family loved it. Definitely something we will incorporate a few times per month!

          • lizzyrb94

            lizzyrb94 4 years ago

            Really nice but definitely doesn’t need the extra salt. Just add a little extra oil into the pan and have it on a high heat and you can crisp up the skin beautifully.

            • Rwoodso

              Rwoodso 5 years ago

              Fantastic, my whole family loved it! I didn't have thighs with skin on so I used a weighted plate so it browned up nicely. I will try the aminos next time as soy sauce made it too salty.

              • Care Bear

                Care Bear 5 years ago

                This is one of the best keto recipes I've ever tried. I added cooked cauliflower to the sauce at the end, and this made a whole meal.

                • Kim

                  Kim 5 years ago

                  I am looking for lots of recipes like this, great slices and put on top a bed of mixed greens.....great for my lunch box! And it could be dressed with a bit of rice wine vinegar, soy sauce and a dribble of sesame oil.

                  • Anonymous

                    Anonymous 5 years ago

                    What can you use instead of rice vinegar?

                    • Winning@Life

                      Winning@Life 3 years ago

                      Nothing. It has a unique flavor. It's not expensive,

                  • Dbb2018

                    Dbb2018 5 years ago

                    Meh. It is OK. The fish sauce really screws up the flavor of the teriyaki. I prefer my own recipe for teriyaki sauce with out fish sauce.

                    • Sorrowslady

                      Sorrowslady 4 years ago

                      Share ?

                  • Olivia

                    Olivia 5 years ago

                    I made it and it doesn't quite look like yours, but OMG so flavorful! I will definitely try it again!

                    • recipewriter

                      recipewriter 5 years ago

                      That is ok! Next time, make sure your pan is HOT before adding the thighs skin down. Then turn the heat down to medium so they can get nice and crispy before adding the sauce!

                  • Brenda

                    Brenda 5 years ago

                    Can I use chicken breast in place of the thighs?

                    • recipewriter

                      recipewriter 5 years ago

                      Yes, you can though it would be best to use a breast that has skin-on and no bone still so you get the crispy factor!

                  • tcwilson64e22b

                    tcwilson64e22b 5 years ago

                    One of my favorite keto recipes. Best with thighs that still have the skin on them.

                    • recipewriter

                      recipewriter 5 years ago

                      I really loved this recipe too! I'm glad you enjoyed it.

                  • vleclair

                    vleclair 5 years ago

                    It was okay.

                    • Dungeonmaster93

                      Dungeonmaster93 6 years ago

                      Great recipe make it all the time!

                      • recipewriter

                        recipewriter 5 years ago

                        So glad you love it!

                    • Rita

                      Rita 6 years ago

                      These recipes are good but how much can u eat please tell

                      • Mikiep321

                        Mikiep321 5 years ago

                        I’m guessing 1 thigh per person (hence) 4 thighs 4 servings.

                      • recipewriter

                        recipewriter 6 years ago

                        The recipe works out to 1 thigh per person!