Keto Chicken Karaage (Japanese Fried Chicken)

Ingredients

• 1.5 lbs 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

Instructions

1. 1In a bowl, combine the 1.5 lbs 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.
2. 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.
3. 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 350°F (175°C).
4. 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 165°F (74°C) on a meat thermometer.
5. 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.
6. 6Serve the Keto Chicken Karaage immediately while it is hot and crispy.

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