Keto Karrage Japanese Fried Chicken Cover

Japanese Fried Chicken (Karaage)


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This dish has always been my go-to side dish whenever I went to ramen restaurants.  But since I don’t go to ramen restaurants much anymore, I figured that shouldn’t stop me from enjoying my favorite side dish – Japanese fried chicken!  The original version of this recipe uses a lot of starch (we used [email protected]’s recipe as a starting base), so of course we had to ketofy it!  Quite honestly, I think this version can rival the traditional version.  So if you a fan of karaage or just fried chicken in general, I definitely recommend you give this one a go!!

Keto Karrage Japanese Fried Chicken Pin 1

This dish as pictured is keto friendly at ~1g per serving or about 16 pieces, so get your eat on!!  This recipe brings on all the goodness of your traditional Japanese fried chicken with practically no carbs – a crunchy bite followed with the juicy savoriness of balanced Japanese cuisine flavors!

keto Japanese Fried Chicken (Karaage) pic

For this one, you will need a few unique ingredients which including unflavored pork rinds, Swerve, 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

  • 4 Pieces of Chicken Thigh Skinless and Boneless
  • 0.5 Inch of Ginger
  • 2 tbsp Soy Sauce
  • 2 tbsp Japanese Sake (can substitute with Dry Sherry)
  • 2 tsp Sesame Oil
  • 2 tsp Swerve
  • 4 Cloves of Garlic (add up to 6 garlic cloves if you like garlic)
  • 1/4 tsp Togarashi (optional) ( add up to 1 tsp if y]oou like spiciness)
  • 3oz of Unflavored Pork Rinds
  • A Wedge of Lemon (optional)

Directions

1) Gather all the ingredients.

2) Grind garlic down with a grinder or garlic press and add into a small mixing bowl.

3) Grind ginger down with a grinder or a garter and add into a small mixing bowl.

4) Combine soy sauce, Swerve, Japanese sake, sesame oil, optional togarashi into a small mixing bowl and mix well.

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

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

7) In the meantime, prepare pork rinds by opening the bag of pork rinds but not pouring any out.  Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed).  You can also use a food processor which will get you finer pieces, perfect for deep frying.  Pour rinds into a large mixing bowl and set aside.

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

9) 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).

10) Once the oil is ready, place heat to medium and carefully place 1/2 of the chicken batch inside.  Cook until crust is lightly brown, about 1 minute.  Rotate and cook the other side for another 1 minute.

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

13) Take the other batch and repeat the cooking process from step 10).  Once done cooking, transfer to a drying rack or holding plate.

14) Get the chicken from the 1st batch and place back into the oil.  Cook for another 1 minute, rotate and cook the other side for another minute.  Once done cooking, transfer to a drying rack or holding plate.   This process is called ‘refrying’ or ‘double-frying’, which is the trick to get something super crunchy.

15) Repeat with the refrying process with the 2nd batch and transfer to a drying rack.  Once all residual oil drips off, transfer to serving plate with a optional wedge of lemon.

Hope you enjoy our Keto-fied Japanese Fried Chicken – AKA Karaaage!  If you are looking for other Asian style fried food, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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More Recipes

Keto Karrage Japanese Fried Chicken Pin 2

Keto Karrage Japanese Fried Chicken 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: japanesechicken, japanesefriedchicken, ketochicken, ketofriedchicken, ketokaraage, lowcarbchicken
Prep Time: 10 minutes
Cook Time: 10 minutes
Marination Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 lb Chicken Thigh Skinless and Boneless
  • 1/2 Inch Ginger
  • 2 tbsp Soy Sauce
  • 2 tbsp Japanese Sake
  • 2 tbsp Sesame Oil
  • 2 tsp Swerve or Monkfruit
  • 4 Cloves Garlic add up to 6 garlic cloves if you like garlic
  • 1/4 tsp Togarashi add up to 1 tsp if you like spiciness
  • 3 oz Unflavored Pork Rinds
  • 1 Wedge Lemon

Instructions

  • Gather all the ingredients.
  • Grind garlic down with a grinder or garlic press and add into a small mixing bowl.
  • Grind ginger down with a grinder or a garter and add into a small mixing bowl.
  • Combine soy sauce, Swerve, 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.
  • In the meantime, prepare pork rinds by opening the bag of pork rinds but not pouring any out. Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed). You can also use a food processor which will get you finer pieces, perfect for deep frying. Pour rinds into a large mixing bowl and set aside.
  • 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, place heat to medium and carefully place 1/2 of the chicken batch inside. Cook until crust is lightly brown, about 1 minute. Rotate and cook the other side for another 1 minute.
  • Transfer to a drying rack. If you do not have a drying rack, place use a plate with a paper towel to soak up oil.
  • Take the other batch and repeat the cooking process from step 10). Once done cooking, transfer to a drying rack or holding plate.
  • Get the chicken from the 1st batch and place back into the oil. Cook for another 1 minute, rotate and cook the other side for another minute. Once done cooking, transfer to a drying rack or holding plate. This process is called 'refrying' or 'double-frying', which is the trick to get something super crunchy.
  • Repeat with the refrying process with the 2nd batch and transfer to a drying rack. Once all residual oil drips off, transfer to serving plate with a optional wedge of lemon.

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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.

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