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Keto Crispy Five-Spice Chicken Thighs and Hunan Salad

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 20 min

Keto Crispy Five-Spice Chicken Thighs and Hunan Salad

These chicken thighs are so crispy and salty! Even better they are topped with five-spice powder to make them extra savory. Served with cool and crunch Hunan salad made with shredded cabbage, carrots, ​and tingly Szechuan peppercorns. If you don’t have Szechuan peppercorns use black pepper. Start with 3 # of chicken thighs. The recipe below shows the cooked weight for nutritional purposes.

  • Net Carbs

    4.8 g

  • Fiber

    2.3 g

  • Total Carbs

    9.1 g

  • Protein

    30.1 g

  • Fats

    23.2 g

362 cals

Keto Crispy Five-Spice Chicken Thighs and Hunan Salad

#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

Ingredients

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  • Chicken thigh, skin eaten

    Chicken thigh, skin eaten

    600 g

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1-½ tsp

  • Chinese Five Spice by The Spice Hunter

    Chinese Five Spice by The Spice Hunter

    ¼ tsp

  • Cabbage, Green, Cooked

    Cabbage, Green, Cooked

    18 ounce

  • Carrots, Raw

    Carrots, Raw

    2 medium - 6" to 7" long

  • Soy Sauce

    Soy Sauce

    3 tablespoon

  • Rice Vinegar

    Rice Vinegar

    ⅓ cup

  • Brown Sugar Replacement by Swerve

    Brown Sugar Replacement by Swerve

    1 tablespoon

  • Sesame Seed Oil by Dynasty

    Sesame Seed Oil by Dynasty

    1 teaspoon

  • Avocado Oil

    Avocado Oil

    ¼ cup

  • Sichuan Red Peppercorns

    Sichuan Red Peppercorns

    1 teaspoon

  • White Pepper, Ground

    White Pepper, Ground

    ¼ teaspoon

Recipe Steps

steps 5

1 h 20 min

  • Step 1

    Preheat an oven to 425 F. Sprinkle the side of the chicken thighs with skin evenly with 1 teaspoon of kosher salt and ¼ t five-spice powder. Flip and sprinkle the underside with ½ teaspoon of kosher salt. Bake in the oven for 1 hour, adding an additional 15 minutes as needed to get the skin very crispy.
    Step 1

  • Step 2

    In the meantime, shred the cabbage and carrots on a mandolin or use a very sharp knife. Combine the soy sauce, rice vinegar, sweetener and sesame seed oil together.
    Step 2

  • Step 3

    In a small saucepan, heat the pan until hot. Then add the oil and heat until very hot. Add the ground Szechuan peppercorns and allow them to sizzle in the oil for 30 seconds. Pour the hot oil over the shredded cabbage and carrots. Mix well.
    Step 3

  • Step 4

    Then pour the soy sauce mixture over the cabbage. Mix well and allow to sit in the fridge for an hour while the chicken thighs are baking.
    Step 4

  • Step 5

    Remove the chicken thighs from the oven ensuring they have reached 165 F internal temperature. Serve chicken hot with salad.
    Step 5

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Comments 3

  • Kirsty

    Kirsty 4 years ago

    I just made the chicken and it was so good. I sprinkled some keto friendly baking powder on the skin first before the salt and the five spice. My chicken was so crispy!

    • Marj

      Marj 5 years ago

      Is the cabbage Really cooked. Seems like it should be raw for a crunchy salad.

      • MaryEllen

        MaryEllen 5 years ago

        Marj, It looks to me like you simmer the peppercorns in the oil to release the flavor and pour the hot oil over the raw cabbage. Then, pour the soy mixture over the raw cabbage, Mix it all together and refrigerate. I do not see a step where the cabbage is cooked but kept rolling crunchy as a salad