Crispy Chicken Karaage (Soy-Free)
Delicious and crispy Japanese fried chicken made without soy sauce for a safe and tasty snack.
Ingredients
- about 450 g Chicken Thighs
- 1/2 cup Potato Starch
- 1/4 cup Tapioca Starch
- 2 cloves Garlic
- 1 tbsp Ginger
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 3 cups Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2In a bowl, mix the chicken with grated garlic, grated ginger, salt, pepper, rice vinegar, and sesame oil. Marinate for at least 15 minutes.
- 3In a separate bowl, combine potato starch and tapioca starch.
- 4Coat each piece of chicken with the starch mixture, ensuring it's fully covered.
- 5Heat the avocado oil in a deep fryer or large pot to 175°C.
- 6Fry the chicken in batches for 4-5 minutes, or until golden brown and cooked through.
- 7Remove the chicken and place on a wire rack to drain excess oil.
- 8Serve immediately and enjoy!
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.