1 cup pork rind crumbs
1/4 cup of grated parmesan cheese
1 tsp of garlic powder
You will also need the following ingredients for this recipe:
Olive oil for searing
1 lb of boneless skinless chicken thighs, cut into 1″ pieces
1 batch of Seoul Chicken Marinade*
1-2 batches of Seoul Chicken Marinade* (without the garlic and only 1/2 Tbsp of sesame oil)
*Note: I made some slight modifications to the original recipe which are listed in the comments section of my review.
Marinate the chicken in the first batch of marinade (with the garlic) for one hour and discard excess marinade.
Heat enough oil to cover the bottom of the skillet. Coat the chicken pieces in the breading mixture making sure the chicken is completely covered. Sear the chicken on both sides 3-4 minutes per side or until the chicken is cooked through. Remove the chicken from the pan and let drain on a paper towel. Meanwhile, place the second batch of marinade in a sauce pan and bring to a boil. Reduce to a simmer and allow the sauce to thicken. Once thickened place the chicken (a few pieces at a time) in the sauce mixture and coat completely.
Picture of the Seoul Chicken Variation:
Net Carb Count*:
Seoul Chicken Marinade or Sauce: 7 net carbs (per batch–the marinade for the chicken does not completely soak in so that will reduce the carbs)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I loved this variation of Seoul Chicken! When I first tried the original recipe I thought that the sauce would be very good on my usual breading mixture. I loved the results! It tasted just like the chicken you would get in a restaurant. To ensure the chicken is completely breaded, press the chicken into the breading mixture so that it is well coated on all side. For the sauce, depending on how much the marinade reduces down you may need two batches to completely coat the chicken. Also, the sauce softens the breading slightly so be sure to serve immediately and do not leave the chicken soaking in the sauce for too long.
