Keto Karaage Chicken
Discover the irresistible crunch and bold flavors of Keto Karaage Chicken, a low-carb twist on the classic Japanese fried chicken dish. Tender, bite-sized pieces of chicken thighs are marinated in a fragrant blend of soy sauce, sake, ginger, garlic, and sesame oil, ensuring every morsel is bursting with umami goodness. Instead of traditional wheat flour, this keto-friendly version uses coconut flour for a light, crispy coating that pairs perfectly with its golden exterior. Fried to perfection in heart-healthy avocado oil, this gluten-free and keto-approved recipe is ready in just 30 minutes of active time, making it ideal for weeknight dinners or indulgent appetizers. Serve with zesty lemon wedges for a refreshing finish and enjoy a guilt-free taste of Japan without compromising your low-carb lifestyle!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sake
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, grated
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut flour
- 1 cup avocado oil (for frying)
- 4 pieces lemon wedges (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a large bowl.
In a separate bowl, combine the soy sauce, sake, grated ginger, grated garlic, sesame oil, salt, and black pepper. Mix well to create a marinade.
Pour the marinade over the chicken pieces, ensuring each piece is well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes. This helps the chicken cook more evenly.
Spread the coconut flour evenly on a plate. Dredge each piece of marinated chicken in the coconut flour, ensuring each piece is lightly coated.
In a deep pan, heat the avocado oil over medium heat until it reaches 170°C (340°F). You can test the oil temperature by dropping a small piece of coconut flour into the oil; if it sizzles and starts to cook immediately, the oil is ready.
Carefully add the coated chicken pieces to the hot oil, frying them in batches to avoid overcrowding the pan. Fry the chicken for about 4-5 minutes, turning occasionally, until each piece is golden brown and cooked through.
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Serve the keto karaage chicken hot, with lemon wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.5 g | 398% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 8.4 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1777 mg | 38% | |
*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.
