Low Carb Karaage

Crispy, golden, and irresistibly flavorful, this Low Carb Karaage is a delicious twist on the classic Japanese fried chicken, reimagined to fit your low-carb lifestyle. Juicy chicken thighs are marinated in a savory blend of soy sauce, sake, garlic, and ginger, then coated in a light, gluten-free coconut flour mixture infused with a touch of baking powder for an airy crunch. Fried to perfection in coconut oil, each bite bursts with authentic flavor while keeping carbs to a minimum. Ready in just 35 minutes, this keto-friendly karaage pairs wonderfully with a side of fresh greens or a squeeze of lemon for a zesty finish. Perfect for dinner, meal prep, or even as a crowd-pleasing appetizer, this recipe delivers all the indulgence of fried chicken without the guilt.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 3 tablespoons Soy sauce
• 2 tablespoons Sake
• 1 tablespoon Grated fresh ginger
• 2 cloves Minced garlic
• 1 teaspoon Sesame oil
• 1 teaspoon Low-carb sweetener
• 1 cup Coconut flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Baking powder
• 500 milliliters Coconut oil (for frying)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces, about 2-3 cm each.

Step 2

In a large bowl, combine soy sauce, sake, grated ginger, minced garlic, sesame oil, and the low-carb sweetener.

Step 3

Add the chicken pieces to the marinade, mixing well to ensure each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

Step 4

In a shallow dish, mix together the coconut flour, salt, black pepper, and baking powder.

Step 5

Dredge each piece of marinated chicken in the coconut flour mixture, making sure it is evenly coated by shaking off any excess flour.

Step 6

In a deep skillet or frying pan, heat the coconut oil over medium-high heat. The oil should be hot but not smoking.

Step 7

Carefully add the chicken pieces to the oil, frying them in batches to avoid overcrowding the pan. Fry each batch for about 3-4 minutes per side, or until the chicken is golden brown and cooked through.

Step 8

Using a slotted spoon or tongs, transfer the fried chicken to a plate lined with paper towels to drain any excess oil.

Step 9

Serve the low-carb karaage hot, with an optional garnish of lemon wedges or a sprinkle of sesame seeds for added flavor.

Nutrition Facts

Serving size	(1241.8g)

Amount per serving	% Daily Value*
Calories	6101.1

Total Fat 588.6g	0%
Saturated Fat 463.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 625mg	0%
Sodium 3821.0mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 49.1g	0%
Total Sugars 10.6g
Protein 157.6g	0%

Vitamin D 35IU	0%
Calcium 110.5mg	0%
Iron 12.1mg	0%
Potassium 2175.7mg	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: 84.5%

Protein: 10.1%

Carbs: 5.5%