Low Carb Chicken Karaage
Experience the irresistible crunch and bold flavors of *Low Carb Chicken Karaage*, a keto-friendly twist on the classic Japanese fried chicken. This recipe swaps traditional flour for a flavorful blend of almond and coconut flours, ensuring a crispy, golden coating that’s both gluten-free and low-carb. Marinated in a savory mix of soy sauce, sake, ginger, and garlic, each tender piece of chicken is infused with umami-rich goodness and perfectly seasoned with a dash of paprika and black pepper. Quickly fried to perfection in hot oil, these bite-sized morsels are ideal for a guilt-free indulgence. Serve them fresh and hot with a crisp salad or your favorite low-carb dipping sauce for a satisfying meal or snack. Perfect for keto dieters or fans of Japanese cuisine looking for a healthier alternative, this dish proves you can enjoy fried chicken without compromising your lifestyle goals.
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 100 grams almond flour
- 50 grams coconut flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 300 milliliters vegetable oil
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, approximately 1 to 2 inches in size.
Step 2
In a medium bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces and mix well, ensuring each piece is coated with the marinade. Let it marinate for at least 15 minutes.
Step 3
In a separate dish, mix together almond flour, coconut flour, salt, black pepper, and paprika.
Step 4
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 170°C (340°F).
Step 5
Remove chicken pieces from the marinade and dredge them in the flour mixture, making sure they are fully coated.
Step 6
Carefully place the coated chicken pieces into the hot oil. Fry in small batches to avoid overcrowding, and cook each piece for about 4-5 minutes or until golden brown and thoroughly cooked. Ensure the internal temperature reaches at least 75°C (165°F).
Step 7
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil.
Step 8
Serve immediately, with a side of low-carb dipping sauce or a simple salad if desired.
Nutrition Facts
| Serving size | (1001.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4147.3 |
| Total Fat 377.4g | 0% |
| Saturated Fat 63.0g | 0% |
| Polyunsaturated Fat 170.5g | |
| Cholesterol 625mg | 0% |
| Sodium 4004.7mg | 0% |
| Total Carbohydrate 58.6g | 0% |
| Dietary Fiber 30.9g | 0% |
| Total Sugars 8.1g | |
| Protein 164.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 319.2mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1685.6mg | 0% |
Source of Calories