Whole30 Chicken Karaage
Transform your favorite Japanese fried chicken into a guilt-free indulgence with this **Whole30 Chicken Karaage** recipe! Perfectly crispy on the outside and tender on the inside, this paleo-friendly dish combines savory, umami-rich flavors from coconut aminos and fresh aromatics like ginger and garlic. Coated in arrowroot starch for a light, gluten-free crunch and fried to golden perfection in coconut oil, this wholesome take on a classic is both satisfying and diet-compliant. Serve it with a sprinkle of fresh green onions and a squeeze of lime for a tangy, zesty finish. Whether you're pursuing a Whole30 lifestyle or simply craving a healthier fried chicken option, this easy, 35-minute recipe is a game-changer!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup arrowroot starch
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.5 cup coconut oil
- 2 stalks green onions, sliced (for garnish)
- 1 lime lime wedges
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In a separate bowl, mix the coconut aminos, rice vinegar, grated ginger, and minced garlic to create a marinade.
Pour the marinade over the chicken pieces, ensuring they are well-coated. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
In a shallow dish, combine the arrowroot starch, sea salt, and ground black pepper.
Remove the chicken from the marinade, allowing any excess liquid to drip off, and dredge each piece in the arrowroot mixture until fully coated.
Heat the coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in batches, making sure not to overcrowd the pan.
Fry the chicken pieces for about 3-4 minutes on each side, or until they are golden brown and cooked through. Make sure the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken pieces to a plate lined with paper towels to drain any excess oil.
Garnish the chicken karaage with sliced green onions and serve with lime wedges on the side.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.0 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1244 mg | 26% | |
*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.
