Low Carb Karaage Chicken

Satisfy your cravings for crispy, golden fried chicken with this Low Carb Karaage Chicken recipe, a keto-friendly twist on the beloved Japanese classic. Tender bites of marinated chicken thighs are infused with the bold flavors of soy sauce, ginger, garlic, and toasted sesame oil before being coated in a low-carb blend of almond and coconut flours, seasoned with paprika and black pepper for a flavorful crunch. A quick fry in hot oil delivers irresistibly juicy chicken that’s perfectly crisp on the outside. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or as a crowd-pleasing appetizer. Serve with fresh lemon wedges for a zesty finish and enjoy all the authentic taste with none of the carb overload.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Soy sauce
• 2 tablespoons Sake or dry sherry
• 1 tablespoon Grated ginger
• 2 cloves Minced garlic
• 1 teaspoon Toasted sesame oil
• 1 large Egg
• 100 grams Almond flour
• 50 grams Coconut flour
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 500 milliliters Vegetable oil for frying

Directions

Step 1

Cut the chicken thighs into bite-sized pieces, approximately 1.5-inch squares.

Step 2

In a bowl, combine the soy sauce, sake, grated ginger, minced garlic, and sesame oil. Add the chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours for better flavor infusion.

Step 3

Beat the egg in a separate bowl. In another large bowl, mix together almond flour, coconut flour, baking powder, salt, black pepper, and paprika to create the coating.

Step 4

Remove chicken from the marinade and pat dry slightly with paper towels to remove excess liquid. Dip each piece into the beaten egg, then coat thoroughly with the almond-coconut flour mixture, pressing gently to adhere.

Step 5

Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 170°C (340°F). You can test if the oil is ready by dropping a small piece of coating into it; it should sizzle gently.

Step 6

Carefully drop chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken in batches for about 5-6 minutes per batch, turning occasionally, until they are golden brown and cooked through.

Step 7

Use a slotted spoon to remove the fried chicken pieces, and drain them on paper towels to remove excess oil.

Step 8

Serve hot, optionally garnished with lemon wedges and a sprinkle of sesame seeds if desired.

Nutrition Facts

Serving size	(1291.5g)

Amount per serving	% Daily Value*
Calories	6319.5

Total Fat 624.6g	0%
Saturated Fat 99.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 844.5mg	0%
Sodium 3277.9mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 30.6g	0%
Total Sugars 9.6g
Protein 170.4g	0%

Vitamin D 88.8IU	0%
Calcium 332.5mg	0%
Iron 12.4mg	0%
Potassium 1745.9mg	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: 85.9%

Protein: 10.4%

Carbs: 3.7%