Paleo Karaage Chicken
Experience the irresistible crunch and savory goodness of Paleo Karaage Chicken, a wholesome, gluten-free twist on the classic Japanese fried chicken. This recipe features tender, bite-sized chicken thighs marinated in a flavorful blend of coconut aminos, ginger, garlic, and sesame oil, delivering an umami-packed punch. Coated in a light and crispy mixture of arrowroot powder and coconut flour, then fried to perfection in nutrient-rich coconut oil, this dish is both paleo-friendly and irresistibly satisfying. With just 15 minutes of prep time and a quick fry, this golden, crispy masterpiece is perfect as a snack, appetizer, or main course. Pair it with your favorite paleo dipping sauce or fresh veggies for a clean-eating indulgence the whole family will love! Keywords: paleo karaage chicken, gluten-free fried chicken, Japanese-inspired paleo recipe, crispy chicken bites, clean eating.
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Recipe Information
Ingredients
- 600 grams boneless skinless chicken thighs
- 60 ml coconut aminos
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 80 grams arrowroot powder
- 20 grams coconut flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml coconut oil, for frying
Instructions
Cut the chicken thighs into bite-sized pieces, roughly 1.5-inch cubes.
In a bowl, combine the coconut aminos, grated ginger, minced garlic, and sesame oil. Add the chicken pieces to the marinade and mix well to ensure they are fully coated. Allow the chicken to marinate for at least 1 hour, or ideally overnight in the refrigerator for maximum flavor.
In a large bowl, combine arrowroot powder, coconut flour, salt, and black pepper. Mix until thoroughly combined.
Remove the chicken pieces from the marinade and let any excess liquid drip off. Dredge each piece in the flour mixture until fully coated, shaking off any excess.
In a deep skillet or pot, heat the coconut oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to ensure the correct temperature.
Working in batches, fry the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serve the karaage chicken hot, with your favorite paleo-friendly dipping sauce or a side of vegetables.
Nutrition Facts
Calories |
5586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 554.7 g | 711% | |
| Saturated Fat | 444.1 g | 2220% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 13.7 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1308 mg | 28% | |
*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.
