Gluten-Free Chicken Karaage
Indulge in the irresistible crunch of Gluten-Free Chicken Karaage, a Japanese-inspired dish that's perfect for anyone craving a gluten-free twist on a classic favorite. This recipe features bite-sized pieces of tender boneless chicken thighs, marinated in a flavorful blend of tamari, sake, fresh ginger, and garlic, ensuring every bite is infused with umami-rich goodness. Coated in light potato starch and fried to golden perfection, these crispy morsels are a delightfully juicy treat. With minimal prep time and a quick frying process, this karaage recipe is ideal for weekday dinners or entertaining guests. Serve hot with fresh lemon wedges for a pop of brightness and a dash of seasoning to enhance the flavors further. Gluten-free, crispy, and packed with authentic Japanese taste, this dish is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 4 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sake
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 1 cup Potato starch
- 500 ml Vegetable oil
- 4 pieces Lemon wedges
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Cut the boneless chicken thighs into bite-sized pieces, around 1 to 1.5 inches wide.
In a mixing bowl, combine tamari, sake, grated fresh ginger, and grated garlic cloves.
Add the chicken pieces to the marinade and massage them gently to ensure they are well coated. Let the chicken marinate for at least 15 minutes, ideally up to 1 hour for more flavor.
In a separate bowl, place the potato starch. Dredge the marinated chicken pieces in the potato starch, ensuring they are fully coated. Shake off any excess starch.
In a deep frying pan or wok, heat the vegetable oil to approximately 170°C (340°F).
Carefully place a few chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry each batch for about 5-7 minutes, turning occasionally, until the chicken is golden brown and crispy.
Remove the fried chicken from the oil and drain on a wire rack or paper towels.
Allow the oil to return to temperature between batches.
Once all the chicken is fried, season with salt and black pepper to your liking.
Serve the chicken karaage hot with lemon wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
5618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.7 g | 632% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6594 mg | 287% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.0 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
