Low Carb Karaage (Japanese Fried Chicken)
Savor the bold flavors and crisp textures of this Low Carb Karaage, a healthier twist on traditional Japanese fried chicken. Made with juicy, bite-sized chicken thighs marinated in a savory blend of soy sauce, sake, ginger, garlic, and sesame oil, this dish delivers authentic umami in every bite. Instead of the usual wheat-based coating, this recipe uses a gluten-free mixture of almond flour and coconut flour to create an irresistibly crunchy crust that’s perfect for low-carb or keto lifestyles. Fried to golden perfection in vegetable oil, each piece is tender, flavorful, and guilt-free. Ready in just 35 minutes, this dish is ideal for a quick weeknight dinner or a crowd-pleasing appetizer. Garnish with fresh lemon wedges and green onions for a vibrant finishing touch that balances its rich flavors.
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Ingredients
- 500 grams Chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake or dry sherry
- 2 teaspoons Fresh ginger, grated
- 2 teaspoons Garlic, minced
- 1 teaspoon Sesame oil
- 150 grams Almond flour
- 50 grams Coconut flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil for frying
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, approximately 2 inches wide.
Step 2
In a medium-sized bowl, combine the soy sauce, sake, grated ginger, minced garlic, and sesame oil. Mix well to create a marinade.
Step 3
Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for better flavor absorption.
Step 4
In another bowl, mix together the almond flour, coconut flour, salt, and black pepper.
Step 5
Take the marinated chicken out of the refrigerator. Drain any excess marinade and coat each piece evenly in the almond-coconut flour mixture.
Step 6
Heat the vegetable oil in a deep frying pan or a heavy-bottomed pot over medium-high heat until it reaches approximately 180°C (350°F).
Step 7
Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding.
Step 8
Fry each batch for about 3-4 minutes or until the chicken is golden brown and cooked through with an internal temperature of at least 75°C (165°F).
Step 9
Use a slotted spoon to remove the chicken from the oil, allowing excess oil to drain off on a plate lined with paper towels.
Step 10
Serve the low carb karaage immediately, garnished with lemon wedges and a sprinkle of chopped green onions if desired.
Nutrition Facts
| Serving size | (1306.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6592.3 |
| Total Fat 651.1g | 0% |
| Saturated Fat 101.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 470mg | 0% |
| Sodium 3370.7mg | 0% |
| Total Carbohydrate 69.7g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 11.3g | |
| Protein 176.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 418.3mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1716.3mg | 0% |
Source of Calories