Soy-Free Japanese Fried Chicken (Karaage)
Discover the irresistible crunch of Soy-Free Japanese Fried Chicken (Karaage), a delightful twist on the classic Japanese favorite that's perfect for those avoiding soy. This recipe swaps traditional soy sauce marinades for a zesty combination of ginger, garlic, lime juice, and simple spices, delivering bold, umami-rich flavor without any compromise. Coated in a gluten-free rice flour and cornstarch batter, the chicken fries up golden and perfectly crispy, yet stays tender and juicy inside. With a quick marination time and easy frying process, this recipe is both beginner-friendly and packed with authentic flair. Serve your soy-free karaage fresh and hot with optional lemon wedges and chopped scallions for a tantalizing appetizer or main course that’s sure to please!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 inch piece, grated ginger
- 3 cloves, minced garlic
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 100 grams rice flour
- 50 grams cornstarch
- 100 milliliters water
- 500 milliliters vegetable oil, for frying
- 1 for serving (optional) lemon wedges
- 2 tablespoons (optional, for garnish) chopped scallions
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, roughly 1.5 to 2 inches in size.
Step 2
In a mixing bowl, combine the grated ginger, minced garlic, lime juice, sea salt, and black pepper.
Step 3
Add the chicken pieces to the bowl and mix well to ensure the chicken is thoroughly coated. Let it marinate for at least 10 minutes or up to 2 hours in the refrigerator.
Step 4
In another bowl, combine the rice flour and cornstarch. Gradually add water to the mixture until it reaches a thick, pancake-batter-like consistency.
Step 5
Heat the vegetable oil in a deep pan or fryer to 170°C (340°F).
Step 6
Take each piece of marinated chicken and dip it into the rice flour and cornstarch batter, ensuring it's fully coated.
Step 7
Carefully place the coated chicken pieces into the hot oil. Fry them in small batches to ensure they cook evenly and become crispy. Fry each batch for 5-6 minutes or until golden brown and cooked through.
Step 8
Remove the chicken from the oil with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
Step 9
Serve the soy-free karaage hot, garnished with lemon wedges and chopped scallions if desired. Enjoy!
Nutrition Facts
| Serving size | (1360.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6063.4 |
| Total Fat 556.1g | 0% |
| Saturated Fat 85.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 625mg | 0% |
| Sodium 2779.4mg | 0% |
| Total Carbohydrate 137.2g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 1.8g | |
| Protein 139.4g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 122.9mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1473.6mg | 0% |
Source of Calories