Paleo Karaage (Japanese Fried Chicken)
Craving the irresistible crunch of fried chicken but looking for a paleo-friendly twist? This Paleo Karaage (Japanese Fried Chicken) recipe delivers all the savory goodness of traditional karaage while staying true to clean eating principles. Juicy chicken thighs are marinated in a savory blend of coconut aminos, fresh ginger, and garlic before being coated in a crisp, grain-free mixture of almond flour and tapioca starch. Fried to golden perfection in coconut oil, these tender bites are not only gluten-free but also packed with flavor. Serve them hot with a squeeze of fresh lemon for a zesty finish that perfectly complements their rich, umami taste. Perfect for weeknight meals, game-day snacking, or even as an impressive appetizer, this dish brings a healthy take on classic Japanese comfort food straight to your table.
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Ingredients
- 1 pound Chicken thighs
- 3 tablespoons Coconut aminos
- 1 tablespoon Ginger
- 2 cloves Garlic
- 0.5 cup Almond flour
- 0.25 cup Tapioca starch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Coconut oil
- 1 whole Lemon wedges
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Step 2
Grate the ginger and mince the garlic cloves. Add both ginger and garlic to the bowl with the chicken.
Step 3
Pour the coconut aminos into the bowl with the chicken, ginger, and garlic. Mix everything well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes.
Step 4
In a separate bowl, combine the almond flour, tapioca starch, salt, and black pepper.
Step 5
Heat the coconut oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F.
Step 6
While the oil is heating, coat the marinated chicken pieces in the flour mixture, making sure each piece is well covered.
Step 7
Carefully place a few pieces of chicken into the hot oil, being sure not to overcrowd the pan. Fry the chicken for about 3-4 minutes per side or until golden brown and cooked through.
Step 8
Remove the chicken pieces from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Step 9
Repeat the frying process with the remaining chicken pieces.
Step 10
Serve the paleo karaage hot with lemon wedges on the side for an added burst of flavor.
Nutrition Facts
| Serving size | (982.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3537.3 |
| Total Fat 296.0g | 0% |
| Saturated Fat 201.0g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 426.4mg | 0% |
| Sodium 2364.6mg | 0% |
| Total Carbohydrate 87.7g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 15.6g | |
| Protein 128.9g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 208.5mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1253.8mg | 0% |
Source of Calories