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.
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


  • 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


  • 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.
  • Pour Unflavored Pork Rinds into a food processor, pulse until grounded into very fine crumbs, transfer to a large mixing bowl and set aside.  You can also use your hands to crush the pork rinds if you don't have a food processor. 
  • 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.