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Creamy Low Carb Korean Chicken

This recipe focuses on tender chicken, flavorful gochujang, fresh vegetables, and a creamy, cheesy element to make the dish rich and satisfying.
Prep Time10 minutes
Cook Time30 minutes
Marinate Time2 hours
Course: Main Course
Cuisine: Asian
Keyword: Hearty, Keto Maintenance, Low Carb, Mild Spicy
Servings: 2
Cost: £11

Ingredients

For the Chicken:

  • 500 g skinless chicken fillets approximately 170-225g each, thinly sliced or cut into bite-sized pieces
  • 1 tbsp gochujang paste Korean chili paste
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1/2 tsp sesame oil optional, for flavour
  • Pinch of black pepper
  • 1 onion thinly sliced
  • 1 tsp cooking oil avocado oil, olive oil, or coconut oil

For the Creamy Gochujang Sauce (adjusted for keto):

  • 1 tbsp gochujang paste
  • 2 tbsp soft cheese like cream cheese or mascarpone
  • 1 tbsp soy sauce or coconut aminos
  • 1 tsp synthetic sweetener granulated erythritol or monk fruit blend, to taste
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 30-45 ml 2-3 tbsp hot water (or chicken broth) to thin the sauce
  • Pinch of cayenne pepper or chilli flakes optional, for extra heat

For Serving:

  • Fresh herbs e.g., coriander, chives, or spring onion greens, for garnish
  • Toasted sesame seeds optional, for garnish

Instructions

Marinate the Chicken:

  • In a medium bowl, combine the sliced chicken fillets with gochujang paste, 15ml soy sauce/coconut aminos, minced ginger, minced garlic, sesame oil (if using), and a pinch of black pepper.
  • Toss well to coat the chicken evenly. Let it marinate for at least 10 minutes while you prepare other ingredients (ideally 2 hours in the fridge if time permits).

Prepare the Vegetables:

  • Thinly slice the onion.

Cook the Chicken:

  • Heat oil in a large non-stick pan over medium-high heat.
  • Add the marinated chicken to the hot pan and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
  • Remove the cooked chicken from the pan and set aside.

Sauté the Onions:

  • In the same pan, add the sliced onions and cook for 3-4 minutes until softened and slightly translucent.
  • Remove the onions from the pan and set aside.

Make the Creamy Gochujang Sauce:

  • In the now-empty pan (or a small saucepan), reduce the heat to low.
  • Add 1 tbsp gochujang paste, 2 tspn soft cheese, 1 tsp soy sauce/coconut aminos, 2 tsp synthetic sweetener, minced garlic, minced ginger, and a pinch of cayenne pepper/chilli flakes (if using).
  • Stir continuously until the soft cheese melts and the sauce comes together smoothly.
  • Gradually whisk in the chicken stock (1 tablespoon at a time) until the sauce reaches your desired consistency – it should be thick enough to coat the chicken and noodles, but not overly thin.
  • Taste and adjust sweetness or spice as needed.

Combine and Serve:

  • Add the cooked chicken and onions back into the pan with the creamy gochujang sauce.
  • Toss everything gently to ensure the chicken and noodles are well coated with the sauce.
  • Garnish with fresh herbs (coriander, chives, or spring onion greens) and toasted sesame seeds, if desired.