Low Carb Karaage (Japanese Fried Chicken)
Savor the bold flavors and irresistible crunch of Low Carb Karaage, a healthier take on the classic Japanese fried chicken. This keto-friendly recipe swaps traditional wheat-based coatings for a crisp, golden crust made with almond and coconut flours, ensuring a low-carb indulgence without sacrificing the signature crunch. Marinated in a rich blend of soy sauce, sake, garlic, ginger, and sesame oil, the chicken thighs are infused with authentic Japanese flavors that shine through every bite. Perfectly deep-fried to crispy perfection, this guilt-free karaage pairs beautifully with lemon wedges and a sprinkle of green onions for an extra burst of freshness. Quick to prepare and packed with savory satisfaction, this dish is perfect for family meals, keto-friendly gatherings, or as a tantalizing appetizer to impress your guests.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake or dry sherry
- 2 teaspoons Fresh ginger, grated
- 2 teaspoons Garlic, minced
- 1 teaspoon Sesame oil
- 150 grams Almond flour
- 50 grams Coconut flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil for frying
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 2 inches wide.
In a medium-sized bowl, combine the soy sauce, sake, grated ginger, minced garlic, and sesame oil. Mix well to create a marinade.
Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for better flavor absorption.
In another bowl, mix together the almond flour, coconut flour, salt, and black pepper.
Take the marinated chicken out of the refrigerator. Drain any excess marinade and coat each piece evenly in the almond-coconut flour mixture.
Heat the vegetable oil in a deep frying pan or a heavy-bottomed pot over medium-high heat until it reaches approximately 180°C (350°F).
Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding.
Fry each batch for about 3-4 minutes or until the chicken is golden brown and cooked through with an internal temperature of at least 75°C (165°F).
Use a slotted spoon to remove the chicken from the oil, allowing excess oil to drain off on a plate lined with paper towels.
Serve the low carb karaage immediately, garnished with lemon wedges and a sprinkle of chopped green onions if desired.
Nutrition Facts
Calories |
6592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 651.1 g | 835% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 11.3 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 418 mg | 32% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1716 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.
