Pulled Garlic Chicken


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My favorite season is winter.  Not only because I enjoy the holidays, but because it is a time that I am guaranteed to have my mom’s pulled chicken.  Every winter, our family would have a potluck holiday gathering and my mom would always bring her proven specialty potluck dish – pulled garlic chicken.  This dish has been enjoyed by many people and everyone compliments my mother on the dish.  It is a simple dish that highlights the natural taste of chicken and the ingredients fuse together in harmony to really present the best taste profiles.  Whenever I eat this dish, I reminisce of all the holiday parties I went to as a kid and all the great times I shared.  Now I present this recipe with the hopes that it can create the same fond memories for someone else’s family!!

This dish is very keto with 0.25g of carbs/serving and loaded with healthy chicken fat and proteins.  I would describe the plate as tender chicken infused with hints of garlic and oil with a mild pepper finish.

For this dish, all the ingredients can be gathered at a local supermarket.

Now, let’s get started!

Prepping Time 5M

Cook Time 30M

Total Time 35M

Net Carb/Serv 0.5g

Servings 3-4

Ingredients

  • 3-4 Boneless Chicken Thighs
  • 2 Garlic Cloves
  • Sprinkle of Salt
  • Sprinkle of Pepper
  • 1 tbsp Vegetable Oil (can replace with avocado oil if preferred)
  • 2 sticks of Green Onion

Directions

1) Gather all the ingredients.

2) In large stove top pot, add enough water to cover chicken thighs.  Bring to boil.

3) Once the water boils, sprinkle some salt into stove top pot and add chicken.  Reduce heat to medium and cover stove top pot 7/8 of the way to expose a little room for evaporation.  Cook for 20 minutes.

4) Meanwhile, cut green onion into thin slices.

5) Grind garlic down or use a garlic press.

6) Once 20 minutes has passed, turn off heat and let it steep in the pot for another 10 minutes.

7) Pull chicken from pot and place onto a cutting board (save broth if you would like to make soup in step 11)

8) With a knife and tong, gently sweep the knife left to right with the knife pointing with the grain of the meat.  The chicken should pull apart and form shreds.

9) In a large stainless mixing bowl, add chicken, garlic, a sprinkle of salt and pepper and mix well.  After mixed, transfer to a serving plate and add green onions on top.

10) In a cast iron pan, heat up vegetable oil until it lightly smokes (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).   Pour hot oil onto chicken (should sizzle if hot enough) and serve immediately.

11) Optional – with the broth, you can make a fantastic chicken soup and it is very easy to make.  All you need to do is add 1 tbsp Soy Sauce, 1 tbsp Japanese Sake and a pinch of salt.  Top with green onions.

You just made my mom’s potluck specialty!  I really hope it is a hit at your party as it has been at ours!  For other potluck ideas, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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Pulled Garlic Chicken

The best Asian Low/Carb Keto recipe for Pulled Chicken. So light yet flavorful. Net Carb / Serving 0.5g. Step by step directions with pictures makes this recipe so quick, easy and worth the effort.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asianchickenrecipelowcarb, japanesechicken, ketochicken, lowcarbchicken
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Print Recipe

Ingredients

  • 1 lb Boneless Chicken Thighs
  • 2 Cloves Garlic
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Vegetable Oil
  • 2 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • In large stove top pot, add enough water to cover chicken thighs. Bring to boil.
  • Once the water boils, sprinkle some salt into stove top pot and add chicken. Reduce heat to medium and cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 20 minutes.
  • Meanwhile, cut green onion into thin slices.
  • Grind garlic down or use a garlic press.
  • Once 20 minutes has passed, turn off heat and let it steep in the pot for another 10 minutes.
  • Pull chicken from pot and place onto a cutting board (save broth if you would like to make soup in step 11)
  • With a knife and tong, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
  • In a large stainless mixing bowl, add chicken, garlic, a sprinkle of salt and pepper and mix well. After mixed, transfer to a serving plate and add green onions on top.
  • In a cast iron pan, heat up vegetable oil until it lightly smokes (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Pour hot oil onto chicken (should sizzle if hot enough) and serve immediately.
  • Optional - with the broth, you can make a fantastic chicken soup and it is very easy to make. All you need to do is add 1 tbsp Soy Sauce, 1 tbsp Japanese Sake and a pinch of salt. Top with green onions.

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