Keto chicken Karaage is Japanese fried chicken prepared with marinated
bite-sized chicken thigh dusted with keto-friendly flour and deep-fried.
Nowadays, karaage has become a synonym for fried chicken, although it is the
name for a Japanese cooking technique where the ingredients are marinated,
breaded and fried. When this technique is used to prepare the chicken, then it
is called Tori. This dish pairs well with a siracha and mayonnaise dipping sauce.
Ingredients
1 ½ lb boneless chicken thighs, cut into small pieces
Marinade:
2 garlic cloves, crushed
1 tablespoon ginger, minced
1/4 cup gluten-free soy sauce
1 tablespoon unsweetened rice wine vinegar
1 tablespoon sesame oil
2 tablespoons granulated erythritol (Monk fruit or Stevia) optional
A pinch of white pepper
Breading:
1/3 cup coconut flour
1 teaspoon psyllium husk powder
Salt, to taste
Black pepper, to taste
Olive or Avocado oil, for frying. You may use Ghee or Butter as well
Spicy Mayo Dipping Sauce
1 tablespoon of Mayo per teaspoon of Siracha (Multiply to your level of spiciness)
Directions
In a large mixing bowl, combine all
the marinade ingredients.
Add chicken pieces and stir well to
coat.
Marinade chicken and cover the bowl. Refrigerate for up to an hour or more (Optional)
In another mixing bowl, combine all
the breading ingredients.
Add oil to a large pan and
heat it over medium-high heat.
Coat chicken pieces with the
breading and carefully add them into the pan with oil.
Fry until golden brown. Repeat with
the remaining chicken.
Transfer them onto plate. Use paper towels to
remove the excess oil.
Serve and enjoy!
Recipe Video
Recipe Note
Serve it with your favorite
dipping sauce and some fresh salad or vegetables.
Refrigerate it in an
air-tight container for up to three days.
The Tasty Times
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