Low Carb Chicken Karaage
Experience a guilt-free twist on the classic Japanese favorite with our Low Carb Chicken Karaage recipe! Perfectly marinated boneless chicken thighs are infused with the bold flavors of soy sauce, sake, garlic, and ginger, then coated in a low-carb blend of almond flour, coconut flour, and subtle spices like paprika and black pepper. These golden, crispy bites are fried to perfection in a gentle sizzle of vegetable oil, creating an irresistibly crunchy exterior with juicy, tender chicken inside. With only 15 minutes of prep, this keto-friendly karaage is the ultimate fusion of indulgence and healthy eating. Serve it up fresh with a low-carb dipping sauce or a vibrant salad to impress your guests or elevate your weeknight dinner. A true treat for lovers of low-carb recipes and Japanese cuisine!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 100 grams almond flour
- 50 grams coconut flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 300 milliliters vegetable oil
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 1 to 2 inches in size.
In a medium bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces and mix well, ensuring each piece is coated with the marinade. Let it marinate for at least 15 minutes.
In a separate dish, mix together almond flour, coconut flour, salt, black pepper, and paprika.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 170°C (340°F).
Remove chicken pieces from the marinade and dredge them in the flour mixture, making sure they are fully coated.
Carefully place the coated chicken pieces into the hot oil. Fry in small batches to avoid overcrowding, and cook each piece for about 4-5 minutes or until golden brown and thoroughly cooked. Ensure the internal temperature reaches at least 75°C (165°F).
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil.
Serve immediately, with a side of low-carb dipping sauce or a simple salad if desired.
Nutrition Facts
Calories |
4147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.4 g | 484% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 170.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 8.1 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1686 mg | 36% | |
*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.
