Low Carb Karaage Chicken
Indulge in the crispy, juicy goodness of Low Carb Karaage Chicken—a healthier twist on the classic Japanese fried chicken. This keto-friendly recipe swaps traditional flour and starch coatings for a flavorful blend of almond and coconut flours, seasoned with paprika, black pepper, and a touch of baking powder for a light, crisp texture. Marinated in a savory mix of soy sauce, sake, ginger, and garlic, the chicken is infused with bold umami flavor, then fried to golden perfection in hot vegetable oil. Perfect for those on a low-carb or gluten-free diet, this dish is a guilt-free treat that's quick to prepare and sure to impress. Serve with a squeeze of fresh lemon for an added zing! Perfect for dinner, meal prep, or a crowd-pleasing appetizer, this Low Carb Karaage Chicken proves you don’t have to compromise on flavor while eating healthy.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Soy sauce
- 2 tablespoons Sake or dry sherry
- 1 tablespoon Grated ginger
- 2 cloves Minced garlic
- 1 teaspoon Toasted sesame oil
- 1 large Egg
- 100 grams Almond flour
- 50 grams Coconut flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 500 milliliters Vegetable oil for frying
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 1.5-inch squares.
In a bowl, combine the soy sauce, sake, grated ginger, minced garlic, and sesame oil. Add the chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours for better flavor infusion.
Beat the egg in a separate bowl. In another large bowl, mix together almond flour, coconut flour, baking powder, salt, black pepper, and paprika to create the coating.
Remove chicken from the marinade and pat dry slightly with paper towels to remove excess liquid. Dip each piece into the beaten egg, then coat thoroughly with the almond-coconut flour mixture, pressing gently to adhere.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 170°C (340°F). You can test if the oil is ready by dropping a small piece of coating into it; it should sizzle gently.
Carefully drop chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken in batches for about 5-6 minutes per batch, turning occasionally, until they are golden brown and cooked through.
Use a slotted spoon to remove the fried chicken pieces, and drain them on paper towels to remove excess oil.
Serve hot, optionally garnished with lemon wedges and a sprinkle of sesame seeds if desired.
Nutrition Facts
Calories |
6320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 624.6 g | 801% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 844 mg | 282% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 9.6 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 332 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1746 mg | 37% | |
*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.
