Gluten-Free Karaage Chicken
Enjoy the irresistible crunch and bold flavors of Gluten-Free Karaage Chicken—a Japanese fried chicken recipe reimagined for gluten-intolerant food lovers. This dish features tender, bite-sized pieces of boneless chicken thighs marinated in a fragrant blend of tamari, sake, mirin, ginger, and garlic for a savory umami punch. Each piece is lightly coated in potato starch, ensuring an extra-crispy, golden brown crust without the need for traditional wheat flour. Perfectly fried to perfection in vegetable oil, this karaage is seasoned with a sprinkle of salt and served with zesty lemon wedges for a refreshing citrus kick. Quick to prepare and ideal for appetizers or a satisfying main course, this gluten-free version of an iconic Japanese favorite will become a family favorite in no time!
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Ingredients
- 500 g Boneless chicken thighs
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sake
- 1 tablespoon Mirin
- 1 teaspoon Grated ginger
- 1 Garlic clove, minced
- 1 cup Potato starch
- 500 ml Vegetable oil
- 0.5 teaspoon Salt
- 2 for serving Lemon wedges
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces, approximately 1 to 1.5 inches each.
Step 2
In a medium bowl, combine the tamari, sake, mirin, grated ginger, and minced garlic. Mix well to create the marinade.
Step 3
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to an hour for more flavor.
Step 4
After marinating, remove the chicken from the refrigerator and let it come to room temperature for about 10 minutes.
Step 5
Place the potato starch in a shallow dish. Coat each piece of chicken thoroughly with the potato starch, shaking off any excess.
Step 6
In a large heavy-bottomed pot, heat the vegetable oil to 170°C (340°F). This temperature ensures the chicken will cook through and have a crisp outer layer.
Step 7
Gently lower the coated chicken pieces into the hot oil, frying in small batches to avoid overcrowding the pot.
Step 8
Fry each batch of chicken for about 4-5 minutes, turning occasionally until the pieces are golden brown and cooked through.
Step 9
Use a slotted spoon to remove the fried chicken from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 10
Once all the chicken is fried, sprinkle a little salt over the karaage.
Step 11
Serve the gluten-free karaage chicken hot with lemon wedges on the side for an added zest.
Nutrition Facts
| Serving size | (1345.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5631.5 |
| Total Fat 492.6g | 0% |
| Saturated Fat 76.7g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 433.3mg | 0% |
| Sodium 4473.3mg | 0% |
| Total Carbohydrate 222.6g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 8.5g | |
| Protein 106.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 104.2mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1245.3mg | 0% |
Source of Calories