This Keto Chicken Karaage recipe boasts a crispy, delicious coating and a sweet and spicy sauce. Surprisingly authentic, you’ll never miss the carbs in this Keto version of the classic Japanese Fried Chicken recipe!
Prep Time:15 minutes + chilling time
Cook Time:15 minutes
Total Time:46 minute
Yield:6 servings 1x
Category:Keto Dinner Recipes
2 pounds boneless chicken thighs (skin on if possible)
For the Marinade:
1 tablespoon minced ginger
1 teaspoon garlic powder
1/4 cup gluten free soy sauce (Tamari)
1 tablespoon unsweetened rice wine vinegar
2 tablespoons granulated erythritol
1/4 teaspoon red pepper flakes
For the Breading:
1/3 cup coconut flour
1 teaspoon psyllium husk powder
1 tablespoon potato starch
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Oil for frying
For the dipping sauce:
1/4 cup real mayonnaise (I prefer Hellman’s or Dukes for store-bought)
1 tablespoon Sriracha hot sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon granulated erythritol sweetener (I use Swerve)
To marinate the chicken:
Cut the chicken thighs (or breasts if using) into bite-sized chunks (about 1 1/2 inch pieces.)
Combine all of the marinade ingredients in a large bowl.
Add the chicken chunks and stir to coat.
Cover and marinate in the refrigerator for 24 to 48 hours.
To fry the chicken:
Remove the chicken from the refrigerator.
Combine the breading ingredients in a medium-sized bowl.
Fill a large saucepan with about 2 inches of oil.
Heat the oil over medium-high heat until it reaches 350 degrees (takes about 6 – 8 minutes.) You’ll know the oil is hot enough when a tiny drop of water sizzles and pops when you flick it into the oil.
Meanwhile, transfer a few pieces of chicken at a time into the breading, and turn to coat. Don’t put it all in at once or the breading will get gummy and not adhere.
When the oil is hot, add 8 to 10 pieces of the breaded chicken to the pot and cook for 3 – 4 minutes, or until golden brown and cooked through.
Remove the cooked chicken pieces to a wire rack (preferred to maintain crispness,) or a baking sheet lined with paper towels.
Repeat with the remaining chicken pieces until all of the chicken is cooked. Serve hot with a squeeze of lemon and some creamy sriracha dipping sauce.
For the dipping sauce:
Combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener in a small bowl and stir well until smooth.
Store in the refrigerator until ready to serve. Will keep for up to 5 days.
Approximate net carbs per serving = 3g
Serving Size:6 ounces chicken + 2 TBSP sauce
Keywords: Keto fried chicken, Keto Super Bowl recipes, Keto Karaage