Soy-Free Karaage
Discover the bold flavors and irresistible crunch of this Soy-Free Karaage, a delicious twist on the classic Japanese fried chicken. Perfect for those avoiding soy or looking for a lighter marinade, this recipe uses fresh ginger, garlic, rice vinegar, and a splash of lemon juice to infuse the chicken with zesty, umami-rich notes. The chicken is coated in crisp potato starch and fried to golden perfection, delivering a tantalizingly crisp exterior and juicy interior. Ready in just 30 minutes (plus marinating time), this easy karaage is ideal for weeknight dinners or as a party appetizer. Garnished with fresh green onions and served with lemon wedges, each bite is bursting with flavor, making it a crowd-pleasing option for soy-free or gluten-free diets. Try it today for an authentic taste of Japan—no soy sauce required!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon pepper
- 1 tablespoon lemon juice
- 100 grams potato starch
- 500 milliliters vegetable oil, for frying
- 2 tablespoons green onions, chopped (for garnish)
- 1 lemon lemon wedges (for serving)
Instructions
Cut chicken thighs into bite-sized pieces and place in a mixing bowl.
Add minced ginger, minced garlic, rice vinegar, sea salt, pepper, and lemon juice to the chicken. Mix thoroughly to coat the chicken pieces evenly.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
After marinating, remove the chicken from the refrigerator. Place potato starch in a shallow dish.
Heat vegetable oil in a deep pan or pot over medium-high heat until it reaches 170°C (340°F).
Dredge each piece of marinated chicken in potato starch, ensuring all sides are well coated. Shake off any excess starch.
Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary to avoid crowding.
Fry the chicken for 4-5 minutes or until they are golden brown and cooked through. The internal temperature should reach 75°C (165°F).
Remove the fried chicken from the oil and let them drain on a plate lined with paper towels.
Garnish with chopped green onions, and serve with lemon wedges. Enjoy your delicious soy-free karaage hot and crispy!
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.9 g | 706% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1438 mg | 31% | |
*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.
