Karaage Chicken

Japanese Fried Chicken Made Gluten Free

Karaage is a popular Japanese fried chicken dish known for its crispy exterior and juicy interior. It's a versatile dish that can be served as a main course, appetizer, or snack. This recipe provides a simple and delicious way to make karaage chicken at home. This version has no gluten in the recipe unlike a traditional Japanese karaage recipe.

My Quest for the Best PCOS Friendly Karaage Chicken

Remember when I uploaded my recipe for the BEST Keto Fried Chicken that used whey protein powder to coat the chicken instead of almond, parmesan or pork rinds?  Well, I just made an even better version that is DAIRY-FREE!  I've received multiple messages and requests in the last couple of months to see whether I could make a dairy-free recipe for fried chicken because whey can cause an insulin spike in some people.

I tested a whole bunch of different flours and in my last test, the egg white protein powder had the best outcome.  This came out as crispy as my other fried chicken recipe. The crust was flaky and the seasoning that I added to this recipe was simply amazing. This recipe tastes like authentic Japanese Karaage. Fried chicken marinated in ginger, garlic, soy sauce, sake and dashi. In order to make this Karaage paleo-friendly, I left out the soy and sake, and used coconut aminos instead.  For the batter, I used egg white protein powder from "Its' Just".

Karaage WITH Tartar Sauce

For this Karaage Chicken I decided to make it even more traditional by covering the fried chicken with a Japanese tartar sauce.  This sauce is dairy-free and consists of homemade mayonnaise with some eggs and pickles among a few other ingredients.  I used avocado oil mayonnaise from primal kitchen for this recipe.

The Best Oil For This Karaage Recipe

The frying medium I use is lard, but you could always fry it in beef tallow or refined coconut oil.  Because I marinated the chicken thighs before frying it, the meat was so flavorful, juicy and tender. The karaage marinade will overpower any egg flavor from the batter.  So don't worry about it having an eggy taste, because it really didn't. This turned out to be a fantastic karaage chicken recipe.

I've also made this recipe with chicken breasts and onions and it was absolutely delicious!!  If you prefer fish, you'll definitely want to check out this recipe: low carb fish tacos recipe!

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5 from 2 votes

Karaage Chicken

A crispy and delicious alternative to traditional fried chicken.

Course Appetizer, Dinner, Lunch

Cuisine Japanese

Keyword fried chicken, gluten free fried chicken, gluten free karaage, karaage, karaage chicken, paleo fried chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 a

NET Carbs

calories 533kcal

Protein

Fat

Cook Ashley

Ingredients

• 6 boneless chicken thighs (with skin) (750g/26oz)
• 2 tbsp grated ginger
• 5 cloves garlic
• 2 tbsp coconut aminos
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dashi powder (fish granule) (or chicken granule (OPTIONAL))
• 2 eggs
• ½ cup egg white protein powder (60g/2.11oz)
• ½ tsp salt
• ½ tsp black pepper
• oil for frying (I used lard)

Japanese Tartar Sauce

• ¾ cup keto mayonnaise
• 2 hard boiled eggs
• 1 pickle
• ¼ onion
• 1 tsp lemon juice
• ⅛ tsp stevia powder

Instructions

• Add the lard to a pot and heat to 130-140C/266-284F.
  oil for frying
• Grate the ginger, mince the garlic and cut the chicken thighs into bite size pieces.
  2 tbsp grated ginger, 5 cloves garlic, 6 boneless chicken thighs (with skin)
• In a large bowl, add the chicken, ginger, garlic, coconut animos, 1 tsp of salt, 1 tsp of pepper, dashi, and eggs.  Mix well together until all of the seasoning has coated all of the chicken thoroughly.  Let marinade for 30 minutes or 1 day in the fridge.
  2 tbsp coconut aminos, 1 tsp salt, 1 tsp black pepper, 1 tsp dashi powder (fish granule), 2 eggs, 6 boneless chicken thighs (with skin)
• Mix the ½ tsp of salt and pepper with the egg white protein.
  ½ tsp salt, ½ tsp black pepper, ½ cup egg white protein powder
• Dip each piece of chicken, one by one, in the egg white protein powder.  Make sure all sides of the chicken is coated and then add it to the hot oil.  Fry in batches for 3-5 minutes or until the inner temperature inserted inside the chicken thigh registers at 65C/149F or higher. 
  6 boneless chicken thighs (with skin)
• Remove the chicken from the hot oil and onto a tray or paper towel to absorb the excess oil.
  6 boneless chicken thighs (with skin)

Japanese Tartar Sauce

• Carefully remove the egg yolks from the egg whites.  Take the egg whites and chop them finely with a knife.  

  Mince the pickle.  Mince the onion thinly and put in a little bowl of water for 2 minutes.  Drain the water out.
  1 pickle, ¼ onion, 2 hard boiled eggs
• In a large bowl, combine the mayo, chopped egg whites and pickle, minced onion, lemon juice and stevia powder.  With your hands, crumble the egg yolks and add it to the bowl. Mix everything together.
  ¾ cup keto mayonnaise, 1 tsp lemon juice, ⅛ tsp stevia powder, 2 eggs
• Spoon the tartar sauce over the fried chicken and ENJOY!

Notes

*Before coating the chicken into the egg white protein powder, you MUST absolutely coat the raw chicken in eggs.  The powder will NOT stick without the eggs.

*You can flavour the chicken in any seasonings you want! Even plain salt and pepper is delicious.

The nutritional info does not include the tartar sauce.  

Tartar Sauce - 4 servings. 1 serving = 338 calories, 35.2g fat, 1.6g net carbs, 2.89g protein.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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