Keto Chicken Karaage
Athur Andrew Medical
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.
1 ½ lb boneless chicken thighs, cut into small pieces
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
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
1 tablespoon of Mayo per teaspoon of Siracha (Multiply to your level of spiciness)
Spicy Mayo Dipping Sauce
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!
- 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.