Servings: 4 servings
Calories: 472kcal
Ingredients
- 2 pounds boneless chicken thighs cut into bite-size pieces
- 1 tablespoon avocado oil
- Sauce: 3 tablespoons gochugaru, 2 tablespoons Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 2 tablespoons soy sauce, 2 tablespoons allulose, 5 cloves garlic minced, 1 teaspoon grated ginger, 1 or 2 fresh red chilies minced
- 1 1/2 cups shredded mozzarella
- 2 scallions sliced
Instructions
- Mix the sauce ingredients and toss with the chicken. Let stand for 10 minutes.
- Heat the oil in an oven-safe skillet over medium-high heat. Add the chicken and sauce and cook, stirring, for 10 to 12 minutes, until the chicken is cooked through and the sauce clings.
- Heat the broiler. Scatter the mozzarella over the chicken.
- Broil for 2 to 3 minutes, until the cheese is melted and bubbling with a few browned spots.
- Sprinkle with scallions and serve straight from the pan.
Notes
This is very spicy at full strength. Start with 1 1/2 tablespoons of gochugaru and one chili, then add more next time if you want the full fire. Keep a glass of milk handy.
Chef's Tip: Add a few drops of capsaicin hot sauce if you want true restaurant-level heat. Korean buldak restaurants were known for their extreme spice.
Keto Swap: Store-bought buldak sauce is loaded with corn syrup. Allulose and the keto paste keep the heat and gloss without the sugar; store-bought gochujang adds about 3 grams of net carbs per serving.
Success Tip: Serve with steamed egg (Chapter 1) and cold cucumber salad (Chapter 9) to cool things down.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 472kcal | Protein: 56g | Fat: 23g | Fiber: 2.2g
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