Keto Karaage Chicken
Dive into the irresistible flavors of Keto Karaage Chicken, a low-carb twist on the classic Japanese fried chicken recipe. Tender, bite-sized pieces of boneless chicken thighs are marinated in an umami-packed blend of soy sauce (or tamari for gluten-free), sake, garlic, and ginger, then delicately coated in coconut flour for a perfectly crisp, golden crust. Fried to perfection in avocado oil, this keto-friendly delight boasts a crunchy exterior and juicy interior, making it a flavorful, guilt-free indulgence. Serve it hot with fresh lemon wedges for a bright, zesty finish, and enjoy a dish that's both keto-diet approved and bursting with authentic Japanese flavors. Perfect as an appetizer, snack, or main course, this easy-to-make recipe is ready in just 30 minutes and sure to satisfy your fried food cravings without the carbs.
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Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sake
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, grated
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut flour
- 1 cup avocado oil (for frying)
- 4 pieces lemon wedges (for serving)
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces and place them in a large bowl.
Step 2
In a separate bowl, combine the soy sauce, sake, grated ginger, grated garlic, sesame oil, salt, and black pepper. Mix well to create a marinade.
Step 3
Pour the marinade over the chicken pieces, ensuring each piece is well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Step 4
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes. This helps the chicken cook more evenly.
Step 5
Spread the coconut flour evenly on a plate. Dredge each piece of marinated chicken in the coconut flour, ensuring each piece is lightly coated.
Step 6
In a deep pan, heat the avocado oil over medium heat until it reaches 170°C (340°F). You can test the oil temperature by dropping a small piece of coconut flour into the oil; if it sizzles and starts to cook immediately, the oil is ready.
Step 7
Carefully add the coated chicken pieces to the hot oil, frying them in batches to avoid overcrowding the pan. Fry the chicken for about 4-5 minutes, turning occasionally, until each piece is golden brown and cooked through.
Step 8
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Step 9
Serve the keto karaage chicken hot, with lemon wedges on the side for squeezing over the top just before eating.
Nutrition Facts
| Serving size | (952.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3404.3 |
| Total Fat 310.5g | 0% |
| Saturated Fat 49.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 433.3mg | 0% |
| Sodium 3581.6mg | 0% |
| Total Carbohydrate 50.4g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 8.4g | |
| Protein 116.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 120.0mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1777.0mg | 0% |
Source of Calories