Gluten-Free Karaage (Japanese Fried Chicken)
Crispy, juicy, and bursting with umami, this Gluten-Free Karaage (Japanese Fried Chicken) is a game-changer for those craving authentic Japanese flavors without gluten. Tender chicken thighs are marinated in a savory blend of gluten-free soy sauce, sake, ginger, garlic, and a touch of sugar, then coated in a unique mix of rice flour and potato starch for an ultra-light, crunchy texture. Perfectly fried to golden perfection and served with a squeeze of fresh lemon and optional shredded cabbage, this recipe delivers all the irresistible flavors of traditional karaage in a gluten-free twist. Quick to prepare and ideal for sharing, it’s a delicious and allergen-friendly way to enjoy one of Japan’s most beloved comfort foods!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon sake
- 1 inch fresh ginger
- 3 cloves garlic
- 1 tablespoon sugar
- 1 cup rice flour
- 1 cup potato starch
- for frying vegetable oil
- for serving lemon wedges
- optional, for serving shredded cabbage
Instructions
Cut the boneless chicken thighs into bite-sized pieces, typically about 1.5-2 inches in size.
Peel and grate the ginger finely. Mince the garlic cloves.
In a large bowl, combine the gluten-free soy sauce, sake, grated ginger, minced garlic, and sugar. Stir well to mix.
Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for better flavor.
In a shallow dish, mix together the rice flour and potato starch.
Heat about an inch of vegetable oil in a deep frying pan or pot over medium heat. The oil should reach around 170°C (340°F) for optimal frying.
Remove the chicken from the marinade and pat dry lightly with paper towels to remove excess moisture.
Dredge each piece of chicken in the flour mixture, ensuring an even, light coating. Shake off the excess flour.
Carefully add the chicken pieces to the hot oil, without overcrowding the pan. Fry in batches if necessary.
Fry the chicken until golden brown and cooked through, about 5-6 minutes, turning occasionally to ensure even cooking.
Remove the fried chicken with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately while hot, with lemon wedges and optional shredded cabbage on the side for garnish and additional flavor.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.3 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1441 mg | 31% | |
*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.
