Gluten-Free Japanese Fried Chicken (Karaage)
Crispy, golden, and bursting with umami, this Gluten-Free Japanese Fried Chicken (Karaage) is a game-changer for lovers of Japanese cuisine who are avoiding gluten. Perfectly tender chicken thighs are marinated in a fragrant mixture of gluten-free tamari, sake, mirin, ginger, and garlic, allowing the bold flavors to infuse every juicy bite. Coated in potato starch for an extra-crispy crust, these bite-sized delights are fried to perfection and ready in just 15 minutes. Whether enjoyed as an appetizer, a main dish, or a satisfying snack, this gluten-free karaage is best served hot with a squeeze of fresh lemon. Discover the perfect balance of savory and crispy in this classic Japanese comfort food, now accessible to gluten-free eaters!
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Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Gluten-free tamari soy sauce
- 2 tablespoons Sake
- 1 tablespoon Mirin
- 1 tablespoon Grated fresh ginger
- 2 cloves Minced garlic
- 1 cup Potato starch
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil
Directions
Step 1
Cut the boneless, skinless chicken thighs into bite-sized pieces, about 1.5 inches in diameter.
Step 2
In a mixing bowl, combine the gluten-free tamari soy sauce, sake, mirin, grated fresh ginger, and minced garlic.
Step 3
Add the chicken pieces to the marinade, mix well, and let it marinate in the refrigerator for at least 20 minutes or up to 1 hour for more flavor.
Step 4
After marinating, drain any excess liquid from the chicken and pat it dry with paper towels.
Step 5
In a separate bowl, combine the potato starch, salt, and black pepper for dredging.
Step 6
Coat each piece of chicken generously with the potato starch mixture, ensuring each piece is well-covered.
Step 7
In a large pot or deep fryer, heat the vegetable oil to 170°C (340°F).
Step 8
Fry the chicken pieces in batches, making sure not to overcrowd the pot. Fry for 5-6 minutes until golden brown and cooked through.
Step 9
Remove the chicken from the oil using a slotted spoon, and drain on a wire rack or paper towels.
Step 10
Serve the gluten-free karaage hot, garnished with a slice of lemon and a sprinkle of parsley if desired.
Nutrition Facts
| Serving size | (1330.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5852.4 |
| Total Fat 497.6g | 0% |
| Saturated Fat 78.4g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 625mg | 0% |
| Sodium 4699.3mg | 0% |
| Total Carbohydrate 224.1g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 8.1g | |
| Protein 136.5g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 100.5mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1455.9mg | 0% |
Source of Calories