Whole30 Karaage (Japanese Fried Chicken)
Elevate your fried chicken game with Whole30 Karaage, a paleo-friendly spin on the classic Japanese favorite. This recipe transforms tender, bite-sized pieces of chicken thighs using a savory marinade of coconut aminos, rice vinegar, fresh ginger, and garlic, ensuring bold, umami-packed flavors. Coated in arrowroot starch and fried to golden perfection in coconut oil, this gluten-free and Whole30-compliant dish boasts a light, crispy texture that's irresistibly satisfying. Ready in just 40 minutes, it's perfect for a quick weeknight meal or an impressive appetizer. Serve it hot with a sprinkle of green onions or a squeeze of fresh lemon for an authentic, zesty finish. Whether you're following the Whole30 program or just exploring healthier comfort food options, this Japanese fried chicken is sure to be a hit!
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Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.5 cup arrowroot starch
- 0.5 cup coconut oil
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, approximately 1.5 inches in size.
Step 2
In a large bowl, combine the coconut aminos, rice vinegar, grated ginger, and minced garlic.
Step 3
Add the chicken pieces into the marinade, stirring well to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
Step 4
When ready to cook, heat the coconut oil in a large skillet over medium-high heat until it's shimmering.
Step 5
While the oil is heating, place the arrowroot starch in a shallow dish. Remove the chicken from the marinade, letting excess liquid drip off, and dredge each piece in the arrowroot starch, ensuring it is completely coated.
Step 6
Once the oil is hot, carefully add the coated chicken pieces to the skillet in a single layer, ensuring not to overcrowd the pan. Fry in batches if needed.
Step 7
Cook the chicken for 3-4 minutes on each side or until golden brown and cooked through.
Step 8
Transfer the cooked chicken pieces to a plate lined with paper towels to drain excess oil.
Step 9
Serve the karaage immediately while hot, optionally garnished with lemon wedges or a sprinkle of green onions for added flavor.
Nutrition Facts
| Serving size | (1000.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2926.3 |
| Total Fat 186.0g | 0% |
| Saturated Fat 112.8g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 850.5mg | 0% |
| Sodium 1412.4mg | 0% |
| Total Carbohydrate 122.5g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 9.1g | |
| Protein 177.7g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 150.7mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1667.9mg | 0% |
Source of Calories