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keto chicken karaage with lemon wedges and scallions

Keto Chicken Karaage (Japanese Fried Chicken)

  • Author: Mellissa Sevigny
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


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!


  • 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:

  1. Cut the chicken thighs (or breasts if using) into bite-sized chunks (about 1 1/2 inch pieces.)
  2. Combine all of the marinade ingredients in a large bowl.
  3. Add the chicken chunks and stir to coat.
  4. Cover and marinate in the refrigerator for 24 to 48 hours.

To fry the chicken:

  1. Remove the chicken from the refrigerator.
  2. Combine the breading ingredients in a medium-sized bowl.
  3. Fill a large saucepan with about 2 inches of oil.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the cooked chicken pieces to a wire rack (preferred to maintain crispness,) or a baking sheet lined with paper towels.
  8. 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:

  1. Combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener in a small bowl and stir well until smooth.
  2. Store in the refrigerator until ready to serve.  Will keep for up to 5 days.


Approximate net carbs per serving = 3g

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Keto Dinner Recipes
  • Method: Frying
  • Cuisine: Japanese


  • Serving Size: 6 ounces chicken + 2 TBSP sauce
  • Calories: 388
  • Fat: 32g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 24g

Keywords: Keto fried chicken, Keto Super Bowl recipes, Keto Karaage

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