Paleo Japanese Fried Chicken (Karaage)
Experience the irresistible crunch and bold flavor of **Paleo Japanese Fried Chicken (Karaage)**, a healthier twist on the classic Japanese favorite. This recipe swaps traditional soy sauce for gluten-free coconut aminos and uses arrowroot starch for a crispy, grain-free coating, making it perfect for paleo enthusiasts. Tender chicken thighs are marinated in a savory blend of fresh ginger, garlic, sesame oil, and coconut aminos, delivering a punch of umami in every bite. Fried to golden perfection in nutrient-rich coconut oil, this karaage is both satisfying and wholesome. Serve it up with a squeeze of bright lemon for a zesty finish, creating the perfect appetizer or main dish for any occasion. Ready in just 35 minutes, this paleo-friendly take on fried chicken is a surefire way to impress!
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Ingredients
- 1.5 pounds Chicken thighs
- 0.25 cup Coconut aminos
- 1 tablespoon Fresh ginger
- 3 Garlic cloves
- 1 tablespoon Sesame oil
- 0.5 cup Arrowroot starch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Coconut oil
- 1 Lemon wedges
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
Step 2
Grate the fresh ginger and mince the garlic cloves. Add both to the bowl with the chicken.
Step 3
Pour the coconut aminos and sesame oil over the chicken, and mix well to ensure all pieces are coated. Marinate for at least 30 minutes, or up to 2 hours for more flavor.
Step 4
In a shallow dish, mix the arrowroot starch, salt, and black pepper.
Step 5
Drain the chicken from the marinade and dredge each piece in the arrowroot mixture, shaking off any excess.
Step 6
Heat the coconut oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
Step 7
Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. You may need to adjust the heat to maintain the oil temperature.
Step 8
Remove the chicken using a slotted spoon and let it drain on a paper towel-lined plate.
Step 9
Serve immediately with lemon wedges on the side for squeezing over the chicken.
Nutrition Facts
| Serving size | (1017.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3075.1 |
| Total Fat 200.0g | 0% |
| Saturated Fat 116.2g | 0% |
| Polyunsaturated Fat 7.7g | |
| Cholesterol 639.6mg | 0% |
| Sodium 2807.6mg | 0% |
| Total Carbohydrate 127.9g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 12.1g | |
| Protein 178.0g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 146.1mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1715.2mg | 0% |
Source of Calories