Keto Chicken Karaage (Japanese Fried Chicken)
Crispy and flavorful Japanese fried chicken made keto-friendly using almond flour and spices. Completely egg-free.
Ingredients
- about 680 g Chicken Thighs
- 1/2 cup Almond Flour
- 2 tbsp Soy Sauce (or Tamari for Gluten-Free)
- 1 tbsp Ginger
- 2 cloves Garlic
- 1 tsp Sesame Oil
- 1/2 tsp Black Pepper
- 2 cups Avocado Oil or Coconut Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine the about 680 g chicken thighs, 2 tbsp soy sauce (or tamari), 1 tbsp ginger, 2 cloves garlic, 1 tsp sesame oil, and 1/2 tsp black pepper. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 2Place the 1/2 cup almond flour in a shallow dish or pie plate. Gently press each piece of marinated chicken into the 1/2 cup almond flour, turning to ensure it is fully and evenly coated on all sides.
- 3Pour the 2 cups avocado oil or coconut oil into a large, heavy-bottomed skillet or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
- 4Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding the skillet. Fry each batch for 5-7 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 74°C on a meat thermometer.
- 5Using a slotted spoon or tongs, remove the cooked chicken from the oil. Place the chicken on a wire rack set over a baking sheet to allow excess oil to drain off.
- 6Serve the Keto Chicken Karaage immediately while it is hot and crispy.
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.
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