Low Carb Spicy Chiu Chow Braised Chicken

Here is a great hearty meal fit for people using a Targeted Keto approach. Try splitting your daily carbs into two portions: one right before your workout and the other half after your workout, and see how you feel! While potatoes are not necessarily “Keto,” they can be enjoyed before or after workouts to fuel performance. If potatoes are not your thing, simply omit them. The spicy braised chicken simmered in a mixture of Chiu chow, gochujang, garlic, ginger, and rice wine is ample as it is and perfectly Keto or Low Carb!

What special equipment do I need for this recipe?

You will need a blender or a food processor to make the spicy pate for the chicken. A Dutch oven or another heavy-bottomed braised pot is necessary to cook the chicken in.

What parts of the chicken should I use?

To make sure this dish has plenty of fat, use dark meat chicken like the thighs and drumsticks.

Serving suggestion

Pair this with other low carb Asian side dishes with green vegetables like Keto Roasted Bok Choy https://www.carbmanager.com/recipe/keto-roasted-bok-choy. Serving the braised chicken over cauliflower rice would make this a complete meal!

Note 30 g of Chiu Chow Chili Oil is 2 tablespoons

Net Carbs

15.5 g
Fiber

1.1 g
Total Carbs

16.6 g
Protein

38.6 g
Fats

38.6 g

583 cals

Quantity

Serving Size

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Chicken Leg Quarters by Sanderson Farms

5 pound
Gochujang Red Pepper Paste by Chung Jung One

¼ cup
Onion

1 small
Peeled Garlic Cloves by Heb

12 clove
Chiu Chow Chilli Oil

30 gram
Shaoxing Rice Wine by Gu Yue Long Shan

2 tablespoon
Chinese Oyster Sauce

2 tablespoon
Soy Sauce

2 tablespoon
Kosher Salt

1-undefined tsp
Potatoes by The Little Potato Company

1 pound

Step 1

In a blender, combine the gochujang, chopped onion, garlic cloves, Chiu chow chili oil, rice wine, oyster sauce, and soy sauce. The mixture should be mostly smooth.
Step 2

Place the chicken legs and thighs into the bottom of a 6-quart Dutch oven.
Step 3

Pour the spicy Chiu chow mixture on top of it. Then add in 2 cups of water. Use 1 cup of water if omitting the potatoes.
Step 4

Cover the pot and bring it to a boil and then down to simmer. Allow it to simmer for up to one hour or until the chicken is very tender and almost falling apart. Taste the broth and add the kosher salt. Adjust by adding more salt as needed. If you are using the potatoes, you will want the broth salty enough to season the potatoes.
Step 5

Slice the potatoes in half lengthwise and add them to the pot. Cook them for 15-20 minutes or until the potatoes are tender when pierced with a paring knife. Serve the dish hot over cauliflower rice or with dark green vegetables.