Keto Japanese Fried Chicken (Karaage)

Crispy, juicy, and irresistibly flavorful, Keto Japanese Fried Chicken (Karaage) is a low-carb twist on the classic Japanese street food favorite. This recipe swaps traditional wheat-based coatings for a gluten-free blend of almond and coconut flours, ensuring a perfectly crunchy exterior while keeping it keto-friendly. Tender, marinated chicken thighs are infused with the umami-rich flavors of soy sauce, mirin, fresh ginger, and garlic, then fried to golden perfection in a neutral oil like avocado oil. Ready in just 30 minutes of active cooking time, this dish is perfect for busy weeknights or as a crowd-pleasing appetizer. Serve it hot with a squeeze of lemon to enhance its vibrant flavors or pair it with your favorite low-carb dipping sauce for an indulgent treat! Keto, gluten-free, and deliciously authentic, this karaage recipe is a must-try for anyone craving Japanese cuisine with a healthy twist.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 60 ml Soy sauce (or tamari for gluten-free)
• 30 ml Mirin
• 1 tablespoon Grated fresh ginger
• 2 cloves Garlic, minced
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 100 grams Almond flour
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 2 large Eggs
• 500 ml Neutral oil (such as avocado oil) for frying

Directions

Step 1

Cut the chicken thighs into bite-sized pieces, approximately 1.5 inches each.

Step 2

In a large bowl, combine soy sauce, mirin, grated ginger, minced garlic, sesame oil, salt, and black pepper. Mix well to create the marinade.

Step 3

Add the chicken pieces to the marinade, mix thoroughly to ensure even coating, and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Step 4

In a separate bowl, mix almond flour, coconut flour, and baking powder. This will be the dry coating mixture.

Step 5

In another bowl, beat the eggs until well combined.

Step 6

Heat neutral oil in a heavy-bottomed pot or deep fryer to 170°C (340°F). Use enough oil to fully submerge the chicken pieces.

Step 7

Take each marinated chicken piece, dip it into the beaten eggs, and then dredge in the flour mixture, pressing the flour onto the chicken to make sure it sticks well.

Step 8

Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 4-5 minutes or until golden brown and cooked through.

Step 9

Use a slotted spoon to remove the chicken from the oil, letting any excess oil drain off by placing the pieces on a paper towel-lined plate.

Step 10

Serve hot. Optionally, garnish with lemon wedges and a sprinkle of sea salt for added flavor.

Nutrition Facts

Serving size	(1356.2g)

Amount per serving	% Daily Value*
Calories	6569.3

Total Fat 632.9g	0%
Saturated Fat 99.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 997mg	0%
Sodium 5580.8mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 22.5g
Protein 176.5g	0%

Vitamin D 82IU	0%
Calcium 356.0mg	0%
Iron 12.3mg	0%
Potassium 1910.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.5%

Protein: 10.6%

Carbs: 3.9%