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.
4ClovesGarlic add up to 6 garlic cloves if you like garlic
1/4tspTogarashiadd up to 1 tsp if you like spiciness
3ozUnflavored Pork Rinds
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.