Paleo Karaage Chicken
Crispy, golden, and bursting with flavor, this Paleo Karaage Chicken is a healthier twist on the classic Japanese fried chicken. Made with tender boneless chicken thighs marinated in a fragrant blend of coconut aminos, ginger, garlic, and sesame oil, this recipe delivers authentic umami flavors while staying gluten- and soy-free. The chicken is coated in a light yet crunchy mix of arrowroot powder and coconut flour before being fried to perfection in coconut oil, ensuring a satisfying crispiness in every bite. Perfect for paleo enthusiasts or anyone craving a wholesome take on comfort food, this dish pairs wonderfully with a paleo-friendly dipping sauce or fresh veggies. It's quick to prep, easy to make, and irresistibly delicious—perfect for family dinners or meal prepping!
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Ingredients
- 600 grams boneless skinless chicken thighs
- 60 ml coconut aminos
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 80 grams arrowroot powder
- 20 grams coconut flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml coconut oil, for frying
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, roughly 1.5-inch cubes.
Step 2
In a bowl, combine the coconut aminos, grated ginger, minced garlic, and sesame oil. Add the chicken pieces to the marinade and mix well to ensure they are fully coated. Allow the chicken to marinate for at least 1 hour, or ideally overnight in the refrigerator for maximum flavor.
Step 3
In a large bowl, combine arrowroot powder, coconut flour, salt, and black pepper. Mix until thoroughly combined.
Step 4
Remove the chicken pieces from the marinade and let any excess liquid drip off. Dredge each piece in the flour mixture until fully coated, shaking off any excess.
Step 5
In a deep skillet or pot, heat the coconut oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to ensure the correct temperature.
Step 6
Working in batches, fry the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Step 7
Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Step 8
Serve the karaage chicken hot, with your favorite paleo-friendly dipping sauce or a side of vegetables.
Nutrition Facts
| Serving size | (1292.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5586.5 |
| Total Fat 554.7g | 0% |
| Saturated Fat 444.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 508.9mg | 0% |
| Sodium 3972.4mg | 0% |
| Total Carbohydrate 98.6g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 13.7g | |
| Protein 95.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 116.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1307.5mg | 0% |
Source of Calories