Low Carb Karaage
Indulge in the irresistible flavors of "Low Carb Karaage," a healthier twist on the classic Japanese fried chicken. This gluten-free, keto-friendly recipe features tender bites of marinated boneless chicken thighs infused with the savory umami of soy sauce, sake, fresh ginger, and garlic. Coated in a light, golden crust made from coconut flour and fried to crispy perfection in coconut oil, each piece delivers a satisfying crunch with none of the guilt. Perfect for anyone seeking a low-carb alternative to traditional karaage, this quick and easy dish comes together in under 40 minutes, making it an excellent option for weeknight dinners or a crowd-pleasing appetizer. Pair with a squeeze of fresh lemon and a sprinkle of sesame seeds for a burst of flavor that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake
- 1 tablespoon Grated fresh ginger
- 2 cloves Minced garlic
- 1 teaspoon Sesame oil
- 1 teaspoon Low-carb sweetener
- 1 cup Coconut flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 500 milliliters Coconut oil (for frying)
Instructions
Cut the chicken thighs into bite-sized pieces, about 2-3 cm each.
In a large bowl, combine soy sauce, sake, grated ginger, minced garlic, sesame oil, and the low-carb sweetener.
Add the chicken pieces to the marinade, mixing well to ensure each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
In a shallow dish, mix together the coconut flour, salt, black pepper, and baking powder.
Dredge each piece of marinated chicken in the coconut flour mixture, making sure it is evenly coated by shaking off any excess flour.
In a deep skillet or frying pan, heat the coconut oil over medium-high heat. The oil should be hot but not smoking.
Carefully add the chicken pieces to the oil, frying them in batches to avoid overcrowding the pan. Fry each batch for about 3-4 minutes per side, or until the chicken is golden brown and cooked through.
Using a slotted spoon or tongs, transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Serve the low-carb karaage hot, with an optional garnish of lemon wedges or a sprinkle of sesame seeds for added flavor.
Nutrition Facts
Calories |
6101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.6 g | 755% | |
| Saturated Fat | 463.5 g | 2318% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 10.6 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 110 mg | 8% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2176 mg | 46% | |
*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.
