Lunch
Kung Po Chicken
Lunch
Steamed Chicken With Soy-Ginger Sauce
Lunch
Keto Thai Spicy Peanut Chicken With Asian Slaw
Lunch
⏲ ~22 min total · prep 15 · cook 7 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
Ginger and garlic go in grated, which spreads them evenly through the paste instead of leaving sharp pockets. A microplane handles both in seconds. Minced garlic means one harsh mouthful here and none in the next three.
Miso scorching is the enemy, as the instructions say, and a dry grate makes it worse. Heat to a steady 400°F and oil thoroughly before the thighs go down. Then leave each piece alone for 5-6 minutes so the marks set.
The reserved paste goes on over the coolest part of the grill, 1-2 minutes per side. Sugars need that gentler heat to lacquer rather than burn. Direct heat turns miso black before it turns glossy.
The tablespoon rounds out the salt and helps the glaze set with a shine. Honey or sugar would add carbs to a recipe that sits at 8.1 net carbs for a reason. Without any sweetener, add a splash more rice vinegar to balance.
Five minutes off the grill lets the juices settle. Sesame seeds and scallions go on last so the seeds stay toasty and the scallion stays raw and crisp. Garnish too early and both go limp.
Shower the rested thighs with sesame seeds and sliced scallions and bring the platter to the table while the glaze is still glossy. The miso is rich, so we like plain steamed broccoli or cucumber ribbons dressed with a little rice vinegar alongside. Cauliflower rice works too and keeps the whole plate in line with the 8.1 net carbs. Any reserved glaze that never touched raw chicken can be thinned with rice vinegar and passed as a sauce. These are also good cold, sliced over greens the next day.
Leftovers keep 3 to 4 days covered in the fridge. The glaze dulls overnight while the flavor holds, and a minute in a hot skillet brings back some of the sheen. The microwave is fine for reheating; it won't crisp anything, and skinless thighs don't offer much to crisp anyway. For the freezer, wrap each thigh and store for 2 to 3 months, then thaw overnight in the fridge. The miso flavor reads a little stronger after a stretch frozen, which the test kitchen counts as a bonus.
Shiro means white, and it's the mildest, slightly sweet style of miso paste. Grocery stores keep it in the refrigerated case near the tofu, and any Asian market carries several brands. A sealed tub keeps for months in the fridge.
The reserved third cup becomes the glaze, and keeping it separate from the start means it never touched raw chicken. That makes it safe to brush on at the end and serve any extra as a sauce. The instructions build it in for exactly this reason.
The recipe caps it there, and the cap is worth respecting. Miso is salty and acidic, and long exposure tightens chicken's texture. One hour is the minimum that still seasons pounded pieces all the way through.
Miso and allulose both brown quickly under direct heat. The fix is written into the method: slide the thighs to the coolest zone before brushing, and keep each side to 1-2 minutes. Scorching happens over the hot side, not during the initial 5-6 minutes.
It lands at 8.1 net carbs per serving, most of that from the miso paste itself. Everything else in the list is protein, oil, vinegar, and aromatics. The allulose sweetens without adding to the count.
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