Caramelized Teriyaki Chicken
Ingredients:
(For 2 serves)
- 2 boneless chicken thighs (about 400 g)
- 12 g Lakanto Classic (or Lakanto Golden for a deeper caramel flavour)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 2 tbsp water (slightly increased to prevent burning)
- Potato starch (as needed)
- Salt & pepper (to taste)
- Optional: Leaf lettuce for serving
Method:
- Trim excess fat from the chicken. Make shallow cuts in the thicker areas to even out the thickness. Pat dry with paper towels, then season with salt and pepper. Lightly coat the entire surface with potato starch.
- Heat oil in a frying pan over medium heat. Place the chicken skin-side down and cook until golden brown. Flip and cook the other side until browned, then cover and steam on low for 1–2 minutes until cooked through.
- Push the chicken to one side and wipe off excess oil. Add Lakanto Classic (or Golden) and water to the empty space. Reduce heat to low and let it simmer gently until dissolved and slightly thickened.
- Toss the chicken in the bubbling glaze until evenly coated. Add soy sauce and continue turning the chicken until glossy and lightly caramelized.
- (Keep heat low to avoid burning, as Classic/Golden caramelize faster than allulose.)
- Slice into bite-sized pieces and serve with fresh leaf lettuce if desired.
