Gluten Free Karaage
User Reviews
4.8
58 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
1 hr
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Servings
2
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Calories
864 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Gluten Free Karaage
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Gluten Free Karaage presents Japanese-style fried chicken using boneless, skin-on chicken thighs marinated in ginger, garlic, sake, and gluten-free soy sauce. The chicken is coated with potato starch and rice flour, then deep-fried in neutral oil for a crispy exterior and juicy interior. Served with lemon wedges and optional dipping mayo, it offers a satisfying balance of savory and tangy flavors.
Description
This gluten-free karaage uses a marinade of grated ginger, crushed garlic, sake, and gluten-free soy sauce to infuse the chicken thighs with savory and aromatic notes. After a brief marination, the chicken pieces are lightly salted and peppered, then dredged in a mixture of potato starch and rice flour to develop a crisp, golden crust when fried.
Frying in hot neutral oil at about 340ºF ensures a crunchy exterior that retains juicy meat inside. The dish is traditionally served with lemon wedges to add freshness and optional garnishes like parsley, butter lettuce, or Japanese seven spice for added flavor complexity.
This karaage makes a flavorful snack, appetizer, or part of a meal. The gluten-free coating provides a textural crispness without wheat flour. Leftovers can be gently reheated but are best enjoyed fresh.
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Ingredients
- 1.1 lb chicken thighs boneless, skin-on
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- 4 Tbsp potato starch or cornstarch
- 1 Tbsp rice flour
- 2½ cups neutral oil
For the Marinade
- 1 knob ginger (1 inch, 2.5 cm)
- 1 clove garlic
- 2 Tbsp sake
- 2 Tbsp soy sauce gluten-free
For Serving
- lemon wedges
- parsley (optional)
- lettuce (optional; I used butter lettuce)
- Japanese seven spice optional; for a spicy kick, aka shichimi togarashi
- mayonnaise optional; for dipping, Japanese Kewpie
Instructions
- Gather all the ingredients.
To Marinate the Chicken
- Peel and grate 1 knob ginger and crush (or mince) 1 clove garlic. In a large bowl, whisk all the ingredients for the marinade: the grated ginger, the crushed garlic, 2 Tbsp sake, and 2 Tbsp gluten-free soy sauce.
- Cut the 1.1 lb boneless, skin-on chicken thighs into 5 to 6 pieces per thigh, about 1½ inches (3.8 cm) each.
- Lightly season the chicken with Diamond Crystal kosher salt and freshly ground black pepper.
- Add the chicken to the marinade. Coat and rub the chicken with the marinade using your hands or tongs. Set aside for 30 to 60 minutes.
To Dredge the Chicken
- In a medium bowl, combine 4 Tbsp potato starch or cornstarch and 1 Tbsp rice flour and whisk well.
- In a pot, heat 2½ cups neutral oil to 340ºF (170ºC). I use a smaller 1½ QT pot, so that the oil is deep enough and I don‘t have to use much oil. Use a thermometer or wooden chopsticks to see if the oil is ready (for more details, see my post on How to Deep-Fry Foods).
- When the oil is hot, drain the chicken well from the marinade and coat each piece with the potato starch mixture.
To Deep-Fry for the First Round
- Deep-fry for 90 seconds, or until the chicken is light golden color. Work with a few pieces at a time, so the oil temperature won’t drop quickly. I worked with 3 to 4 pieces at a time.
- Transfer the chicken to a wire rack to drain the excess oil. Let the chicken cook with the remaining heat while you work on the rest of the chicken.
- Once the chicken is all deep-fried for the first round, use a fine-mesh sieve to pick up crumbs to keep the oil clean. If you don‘t do this step, the crumbs will get darker, which will make the oil darker.
To Deep-Fry for the Second Round
- Increase the heat and bring the oil to 350ºF (180ºC). Deep-fry the chicken for the second time for 45 seconds or until crispy and golden brown. Transfer the chicken to a wire rack to drain excess oil.
To Serve
- Serve the chicken immediately with lemon wedges, parsley, lettuce, shichimi togarashi (Japanese seven spice), and Japanese Kewpie mayonnaise. If you‘d like, squeeze with lemon before you eat and sprinkle shichimi togarashi for spice.
Nutrition Information
Show Details
Calories
864kcal
(43%)
Carbohydrates
16g
(5%)
Protein
43g
(86%)
Fat
69g
(106%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
20g
(100%)
Trans Fat
1g
(50%)
Cholesterol
245mg
(82%)
Sodium
872mg
(36%)
Potassium
664mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
195IU
(4%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Calories | 864kcal | 43% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 69g | 106% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 245mg | 82% |
| Sodium | 872mg | 36% |
| Potassium | 664mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
58 reviews
Excellent
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