Gluten-Free Karaage Chicken
Dive into the irresistible flavors of Gluten-Free Karaage Chicken, a Japanese culinary classic reimagined for those avoiding gluten. This recipe features tender, bite-sized pieces of chicken thighs marinated in a savory blend of tamari, sake, mirin, garlic, and ginger, delivering umami-packed goodness with every bite. Coated in potato starch for a gluten-free twist and fried to golden perfection, these crispy morsels have a light, crackling exterior and juicy interior that’s sure to satisfy. Perfectly paired with lemon wedges for a refreshing, tangy contrast, this quick and easy fried chicken recipe is ideal for weeknight dinners, casual gatherings, or as an appetizer. Ready in just 35 minutes, it’s flavorful, crowd-pleasing, and entirely gluten-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sake
- 1 tablespoon Mirin
- 1 teaspoon Grated ginger
- 1 Garlic clove, minced
- 1 cup Potato starch
- 500 ml Vegetable oil
- 0.5 teaspoon Salt
- 2 for serving Lemon wedges
Instructions
Cut the boneless chicken thighs into bite-sized pieces, approximately 1 to 1.5 inches each.
In a medium bowl, combine the tamari, sake, mirin, grated ginger, and minced garlic. Mix well to create the marinade.
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to an hour for more flavor.
After marinating, remove the chicken from the refrigerator and let it come to room temperature for about 10 minutes.
Place the potato starch in a shallow dish. Coat each piece of chicken thoroughly with the potato starch, shaking off any excess.
In a large heavy-bottomed pot, heat the vegetable oil to 170°C (340°F). This temperature ensures the chicken will cook through and have a crisp outer layer.
Gently lower the coated chicken pieces into the hot oil, frying in small batches to avoid overcrowding the pot.
Fry each batch of chicken for about 4-5 minutes, turning occasionally until the pieces are golden brown and cooked through.
Use a slotted spoon to remove the fried chicken from the oil and place them on a paper towel-lined plate to drain any excess oil.
Once all the chicken is fried, sprinkle a little salt over the karaage.
Serve the gluten-free karaage chicken hot with lemon wedges on the side for an added zest.
Nutrition Facts
Calories |
5632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.6 g | 632% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 8.5 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1245 mg | 26% | |
*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.
