Gluten-Free Chicken Karaage
Experience the ultimate crispy, juicy, and flavor-packed bite with this gluten-free chicken karaage recipe, a delightful twist on the classic Japanese fried chicken. Made with tender boneless chicken thighs marinated in a savory blend of tamari (gluten-free soy sauce), sake, fresh ginger, and garlic, this dish delivers bold umami flavors in every bite. Coated in potato starch for a light and extra-crispy texture, the chicken is fried to golden perfection and served with a sprinkle of salt, black pepper, and a refreshing squeeze of lemon. Perfect for gluten-free diners, this dish is quick to prepare in just 35 minutes and is a must-try for fans of Japanese cuisine or anyone looking for a crowd-pleasing appetizer or main course.
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Ingredients
- 500 g Boneless chicken thighs
- 4 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sake
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 1 cup Potato starch
- 500 ml Vegetable oil
- 4 pieces Lemon wedges
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces, around 1 to 1.5 inches wide.
Step 2
In a mixing bowl, combine tamari, sake, grated fresh ginger, and grated garlic cloves.
Step 3
Add the chicken pieces to the marinade and massage them gently to ensure they are well coated. Let the chicken marinate for at least 15 minutes, ideally up to 1 hour for more flavor.
Step 4
In a separate bowl, place the potato starch. Dredge the marinated chicken pieces in the potato starch, ensuring they are fully coated. Shake off any excess starch.
Step 5
In a deep frying pan or wok, heat the vegetable oil to approximately 170°C (340°F).
Step 6
Carefully place a few chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry each batch for about 5-7 minutes, turning occasionally, until the chicken is golden brown and crispy.
Step 7
Remove the fried chicken from the oil and drain on a wire rack or paper towels.
Step 8
Allow the oil to return to temperature between batches.
Step 9
Once all the chicken is fried, season with salt and black pepper to your liking.
Step 10
Serve the chicken karaage hot with lemon wedges on the side for squeezing over before eating.
Nutrition Facts
| Serving size | 1377.5 grams (1377.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5618 |
| Total Fat 492.70g | 632% |
| Saturated Fat 76.80g | 384% |
| Polyunsaturated Fat 284.10g | |
| Cholesterol 433mg | 144% |
| Sodium 6594mg | 287% |
| Total Carbohydrate 219.40g | 80% |
| Dietary Fiber 2.80g | 10% |
| Total Sugars 1.00g | |
| Protein 109.10g | 218% |
| Vitamin D 0IU | 0% |
| Calcium 124mg | 10% |
| Iron 7mg | 41% |
| Potassium 1362mg | 29% |
Source of Calories