Paleo Karaage (Japanese Fried Chicken)
Savor the irresistible crunch and bold flavors of Paleo Karaage, a healthy twist on traditional Japanese fried chicken. This gluten-free and grain-free recipe swaps soy sauce and wheat flour for coconut aminos, almond flour, and tapioca starch, creating a delicious alternative perfectly suited for paleo diets. Tender chicken thighs are marinated in a fragrant blend of fresh ginger, garlic, and coconut aminos before being coated in a crispy, golden crust. Fried to perfection in coconut oil, these bite-sized morsels are irresistibly juicy on the inside and delightfully crunchy on the outside. Serve them hot with a squeeze of lemon for a bright, zesty finish. Ready in just 35 minutes, this easy-to-make Japanese-inspired dish is perfect for weeknight dinners or entertaining guests with a healthier take on comfort food.
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Recipe Information
Ingredients
- 1 pound Chicken thighs
- 3 tablespoons Coconut aminos
- 1 tablespoon Ginger
- 2 cloves Garlic
- 0.5 cup Almond flour
- 0.25 cup Tapioca starch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Coconut oil
- 1 whole Lemon wedges
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Grate the ginger and mince the garlic cloves. Add both ginger and garlic to the bowl with the chicken.
Pour the coconut aminos into the bowl with the chicken, ginger, and garlic. Mix everything well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes.
In a separate bowl, combine the almond flour, tapioca starch, salt, and black pepper.
Heat the coconut oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F.
While the oil is heating, coat the marinated chicken pieces in the flour mixture, making sure each piece is well covered.
Carefully place a few pieces of chicken into the hot oil, being sure not to overcrowd the pan. Fry the chicken for about 3-4 minutes per side or until golden brown and cooked through.
Remove the chicken pieces from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining chicken pieces.
Serve the paleo karaage hot with lemon wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 201.0 g | 1005% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.6 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1254 mg | 27% | |
*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.
