Keto Karaage (Japanese Fried Chicken)
Discover the irresistible charm of Keto Karaage, a low-carb twist on the classic Japanese fried chicken that's bursting with bold flavor and crispy perfection. This recipe features tender, bite-sized pieces of boneless chicken thighs marinated in a savory blend of soy sauce, rice vinegar, garlic, ginger, and sesame oil for a mouthwatering umami profile. Instead of traditional flour, a keto-friendly coating made with coconut flour and xanthan gum ensures a crunchy exterior with fewer carbs. Fried to golden-brown perfection in avocado oil, these crispy morsels are elevated further when served with fresh lemon wedges for a zesty finishing touch. Perfect for keto enthusiasts or anyone seeking a healthy yet delicious fried chicken option, this recipe is quick to prepare and guaranteed to become a family favorite. Enjoy restaurant-quality Japanese fried chicken in the comfort of your own kitchen while staying true to your ketogenic lifestyle!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon sesame oil
- 5 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup avocado oil
- 4 pieces lemon wedges
Instructions
Cut the boneless chicken thighs into bite-sized pieces, ensuring they are fairly uniform for even cooking.
In a mixing bowl, combine soy sauce, rice vinegar, minced garlic, grated fresh ginger, and sesame oil to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
In a shallow dish, mix the coconut flour, xanthan gum, salt, and black pepper. This will serve as the coating for the chicken.
Heat the avocado oil in a large frying pan or wok over medium-high heat until hot, about 175°C (350°F).
Remove the chicken pieces from the marinade, allowing any excess liquid to drip off, and then dredge them in the coconut flour mixture, ensuring they are completely coated.
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding the pan. Fry each batch for about 3-4 minutes on each side or until golden brown and cooked through.
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Serve the keto karaage hot with lemon wedges for squeezing over the chicken, enhancing its flavor.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.8 g | 366% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 4.2 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1482 mg | 32% | |
*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.
