Japanese Fried Chicken Karaage LowCarbingAsian Cover

Japanese Fried Chicken – Karaage


Karaage was always my go-to side dish whenever I went to a ramen restaurant.  But since I hardly ever go to ramen restaurants anymore, I figured that shouldn’t stop me from enjoying my favorite Japanese Fried Chicken – Karaage at home!

Japanese Fried Chicken Karaage LowCarbingAsian Pin 1

If you’ve never had or heard of karaage before, think of it as Japanese chicken nuggets, because it’s essentially the same concept but just with a very different taste profile!   It also takes an extra step by marinating the chicken in the ‘sauce’ to give the karaage the umami packed flavor that makes this dish so good!

The original version of this recipe uses a lot of starch (we used [email protected]’s recipe as a starting base), so we had to make a couple of adjustments to make it low-carb/keto friendly. 

We started with the basic karaage marinade and marinated in the fridge for about 1 hour.  From there, we used our go-to Unflavored Pork Rinds crust to make the chicken nice and crispy, double-fried of course, and served it with a wedge of lemon.

Japanese Fried Chicken Karaage LowCarbingAsian Pic 2

The final result was a Japanese Fried Chicken – Karaage dish that had only ~1g net carb per serving compared to that of the traditional version that carries well over 20g net carbs! 

And not only that, I think this version tastes just as good or if not better than the traditional version!  The Unflavored Pork Rinds crust gives it that extra flavor that really just takes this version to the next level!

Who needs restaurants karaage when you can make some that tastes that much better at home!  You also can meal plan with these and just make a bunch at once and after marinating, just pop them in the freezer!

Japanese Fried Chicken Karaage LowCarbingAsian Pic 1

For this one, you will need a few unique ingredients which including Unflavored Pork Rinds, Swerve/Monkfruit, Sesame Oil, Japanese sake and optional Togarashi.  All can be purchased on Amazon or local and Asian supermarkets.

Now, let’s get started!

Prepping Time 10M

Marination Time 1H

Cook Time 10M

Total Time 1H 20M

Net Carb/Serv ~1g

Servings 2 (about 32 pieces)

Ingredients

Directions

1) Gather all the ingredients.

Japanese Fried Chicken - Karaage Recipe (1)

2) Grate garlic and ginger with a grater and add into a small mixing bowl.

Japanese Fried Chicken - Karaage Recipe (20)

Japanese Fried Chicken - Karaage Recipe (21)

3) Combine Soy Sauce, Swerve/Monkfruit, Japanese sake, Sesame Oil, optional Togarashi into a small mixing bowl and mix well.

Japanese Fried Chicken - Karaage Recipe (22)

Japanese Fried Chicken - Karaage Recipe (23)

Japanese Fried Chicken - Karaage Recipe (24)

4) Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag (or a mixing bowl).

Japanese Fried Chicken - Karaage Recipe (25)

5) Pour sauce into the ziplock bag and marinate for 1 hour minimum (up to 2 hours) in the refrigerator.

Japanese Fried Chicken - Karaage Recipe (14)

6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko.

Keto Chaffle Katsu Sandwich Recipe (36)

7) Once 1 hour has passed, remove chicken from marinade and coat each piece of chicken with pork rinds.  Place onto a holding plate.

Japanese Fried Chicken - Karaage Recipe (26)

8) Add enough oil to cover about 1/2 inch (we use a cast iron with good results).  Heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke).

Japanese Fried Chicken - Karaage Recipe

9) Once the oil is ready, carefully place chicken inside without overcrowding (cook 2 batches if needed). Cook until crust is lightly browned on all sides, about 2 – 2.5 minutes. You may have to rotate/flip chicken depending on how much oil you used.

Japanese Fried Chicken - Karaage Recipe

10) Transfer to an oven rack. If you do not have a drying rack, place use a plate with a paper towel to soak up oil.

Japanese Fried Chicken - Karaage Recipe

11) The next step is to refry, so place the chicken back into the oil and refry until the chicken turns to a darker shade of brown, about 1 minute.  Afterwards, place back onto the oven rack and let it rest again.  Note – refrying gets the chicken extra crispy. 

Japanese Fried Chicken - Karaage Recipe

12) Once all residual oil drips off, transfer to a serving plate with an optional wedge of lemon.

Japanese Fried Chicken - Karaage Recipe (27)

Hope you enjoy your low-carb/keto Japanese Fried Chicken – Karaage!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Japanese Fried Chicken Karaage LowCarbingAsian Pin 2

Japanese Fried Chicken Karaage LowCarbingAsian Cover

Japanese Fried Chicken - Karaage

The BEST Asian Low-Carb/Keto recipe for Japanese Fried Chicken - Karaage. Enjoy the taste traditional Japanese Fried Chicken (Karaage) at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Japanese
Keyword: Japanese fried chicken, keto Asian fried chicken, low carb Asian fried chicken, low carb karaage, pork rind asian fried chicken, pork rind chicken nuggets
Prep Time: 10 minutes
Cook Time: 10 minutes
Marination Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Print Recipe

Ingredients

  • 3/4 lbs Boneless Chicken Thigh about 3-4 small thighs
  • 1/2 Inch Ginger
  • 2 tbsp Soy Sauce
  • 2 tbsp Japanese Sake can substitute with Dry Sherry
  • 2 tsp Sesame Oil
  • 2 tsp Swerve/Monkfruit
  • 4 Cloves Garlic add up to 6 garlic cloves if you like garlic
  • 1/2 tsp Togarashi optional
  • 3 oz Unflavored Pork Rinds 1/3 Cup if using Pork Panko
  • 1 Wedge Lemon optional

Instructions

  • Gather all the ingredients.
  • Grate garlic and ginger with a grater and add into a small mixing bowl.
  • Combine Soy Sauce, Swerve/Monkfruit, Japanese sake, Sesame Oil, optional Togarashi into a small mixing bowl and mix well.
  • Cut chicken into small bite-size pieces, about 1/2 x 1/2 inch and place into a ziplock bag (or a mixing bowl).
  • Pour sauce into the ziplock bag and marinate for 1 hour minimum (up to 2 hours) in the refrigerator.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
  • Once 1 hour has passed, remove chicken from marinade and coat each piece of chicken with pork rinds. Place onto a holding plate.
  • Add enough oil to cover about 1/2 inch (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
  • Once the oil is ready, carefully place chicken inside without overcrowding (cook 2 batches if needed). Cook until crust is lightly browned on all sides, about 2 – 2.5 minutes. You may have to rotate/flip chicken depending on how much oil you used.
  • Transfer to an oven rack. If you do not have a drying rack, place use a plate with a paper towel to soak up oil.
  • The next step is to refry, so place the chicken back into the oil and refry until the chicken turns to a darker shade of brown, about 1 minute. Afterwards, place back onto the oven rack and let it rest again. Note – refrying gets the chicken extra crispy.
  • Once all residual oil drips off, transfer to a serving plate with an optional wedge of lemon.

Video

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

6 Comments

  1. Wow, this looks delicious! What kind of oil did you use to fry the chicken?

    Also, thank you for the step-by-step photos. It’s so helpful!

    • LowCarbingAsian

      Thank you!! We just used regular vegetable oil, but you can use any oil suitable for deep frying and you are welcome for the step by step!! Like they say, a picture is worth a 1000 words!!

  2. This recipe looks amazing and I can’t wait to try it out! I was just wondering if you have the nutritional information for all macros or is it similar to the original kaarage? Thanks!!

    • LowCarbingAsian

      Hi! We do not have the exact nutritional facts on it but it would be similar to traditional kaarage. My guess would be the carbs would be less and fat would be increased. Hope the recipe comes out well for you!

  3. is there a possible replacement for pork rinds

    • LowCarbingAsian

      Hi Sam! We haven’t tried it, but believe you can use psyllium husk as a replacement. You also try to toss it in some almond flour as well. Just keep mind though that both these methods probably won’t be as crisps as pork rinds.

Leave a Comment

Your email address will not be published. Required fields are marked *

*