- 1 ½ lbs. chicken
- sea salt to taste
- toasted white sesame seeds, optional
- chopped scallions, optional
- ½ tbsp. ghee, for pan frying
- 3 ½ tbsp. coconut aminos
- ¾ tbsp. fish sauce
- 2 tbsp. apple cider vinegar
- 1 tsp fresh grated ginger
- 1 tsp fresh grated garlic
Pat dry the chicken and remove the bone (if you use chicken thigh). Lightly season the chicken with a bit salt over the skin.
Heat 1/2 tbsp ghee over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
Flip and pan fry the other side until the chicken is completely cooked through. Drain the oil from the saute pan and set chicken aside.
Sauce: Combine ingredients. Heat the sauce over medium to medium-low heat. When the sauce is thickened, add chicken back to the pan. Coat the sauce over the chicken.
Wait for 5 mins before slicing the chicken into bite sizes. Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.
photo and recipe: iheartumami.com