Whole30 Chicken Karaage
Transform your weeknight dinner routine with this Whole30 Chicken Karaage, a healthier spin on the beloved Japanese classic! Made with tender, bite-sized pieces of chicken thighs marinated in coconut aminos, rice vinegar, ginger, and garlic, this recipe delivers bold, umami-packed flavor. Coated in a light, crispy crust of arrowroot starch and pan-fried in nutrient-rich coconut oil, each piece achieves the perfect golden-brown crunch without the need for traditional deep frying. This gluten-free, soy-free, and Paleo-friendly take on karaage is as satisfying as it is wholesome. Garnished with fresh green onions and served with a squeeze of lime, this dish pairs beautifully with a side of cauliflower rice or a vibrant green salad. Ready in just 35 minutes (plus marinating time), it’s a quick and flavorful meal the whole family will love!
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup arrowroot starch
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.5 cup coconut oil
- 2 stalks green onions, sliced (for garnish)
- 1 lime lime wedges
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Step 2
In a separate bowl, mix the coconut aminos, rice vinegar, grated ginger, and minced garlic to create a marinade.
Step 3
Pour the marinade over the chicken pieces, ensuring they are well-coated. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 4
In a shallow dish, combine the arrowroot starch, sea salt, and ground black pepper.
Step 5
Remove the chicken from the marinade, allowing any excess liquid to drip off, and dredge each piece in the arrowroot mixture until fully coated.
Step 6
Heat the coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in batches, making sure not to overcrowd the pan.
Step 7
Fry the chicken pieces for about 3-4 minutes on each side, or until they are golden brown and cooked through. Make sure the internal temperature reaches 165°F (74°C).
Step 8
Transfer the cooked chicken pieces to a plate lined with paper towels to drain any excess oil.
Step 9
Garnish the chicken karaage with sliced green onions and serve with lime wedges on the side.
Nutrition Facts
| Serving size | (928.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2913.6 |
| Total Fat 161.4g | 0% |
| Saturated Fat 106.0g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 567.0mg | 0% |
| Sodium 3545.0mg | 0% |
| Total Carbohydrate 236.4g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 10.0g | |
| Protein 119.9g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 210.3mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1244.1mg | 0% |
Source of Calories