Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
I’ve converted my karaage recipe that I’ve been making for years into a keto, low carb version. I’ve previously tried many different coatings for low carb fried chicken like pork panko, coconut flour, lupin flour, but using a mix of almond flour + grated parmesan has resulted in the best flavor and texture.
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Mix ginger, garlic, soy sauce, sake, sesame oil and ground black pepper in a bowl. Cut up the chicken thighs into bite size pieces & mix into the marinade. Cover and marinate in the fridge for at least 4 hours or overnight.
When you’re ready to fry, add egg whites from 1 egg and stir well. Mix ⅔ Cup Almond Flour and ⅓ Cup Grated Parmesan, coat each piece of chicken individually and place the chicken pieces onto parchment paper or cutting board to rest while the oil heats up.
(*For a crispier option, you can also add 1 Tablespoon of Cornstarch when you add the egg whites, this will add 7g carbs total, so it’s an extra 1.75g carbs per serving)
Use a heavy bottom pot and heat 2-3 inches of oil to 365°F (use a deep fry thermometer to monitor the temperature) fry in 3-4 batches until the chicken is golden brown (internal temp should be 165°F) and drain on a rack. Let the temp get back up to 365°F before frying the next batch. Serve with lemon wedges and Japanese Kewpie Mayo. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
