Look at that crunchy edges and mentai sauce on this Keto Chicken Karaage!
Ingredients
1kg boneless chicken thighs (skin on)
For the Marinade:
1 tbsp minced ginger
1 tsp garlic powder
1/4 cup gluten free soy sauce (Tamari)
1 tbsp unsweetened rice wine vinegar
2 tbsp granulated erythritol
For the Breading:
1/3 cup coconut flour
1 tsp psyllium husk powder
1 tbsp potato starch
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
For the sauce:
1/4 cup real mayonnaise (Kewpie Japanese Mayo store-bought)
1 teaspoon Japanese chilli powder (ichimi togarashi)
1 tsp erythritol
Instructions
1. To marinate the chicken, 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.
5. To fry the chicken, remove the chicken from the refrigerator.
6. Combine the breading ingredients in a medium-sized bowl.
7. Fill a large saucepan with about 2 inches of oil.
8. 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.
9. 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.
10. 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.
11. Remove the cooked chicken pieces to a wire rack (preferred to maintain crispness,) or a baking sheet lined with paper towels.
12. Repeat with the remaining chicken pieces until all of the chicken is cooked.
13. Mix all ingredients to get ready the spicy mayo sauce. Serve the chicken Karaage hot with spicy mayo sauce and seaweed as topping. Torch the sauce with flame gun to give the perfect “mentai” final touch!
Enjoy!
Trust us this is real good...
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