Keto Low Carb Chicken Karaage Recipe (Japanese Fried Chicken)

May 11, 2023Van
Blog post

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.

Keto Low Carb Chicken Karaage - Japanese Fried Chicken

Print Recipe

Keto Low Carb Chicken Karaage Recipe (Japanese Fried Chicken)

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 4


  • 1½ lbs Boneless Skinless Chicken Thighs, cut into 2 inch pieces
  • ½ Teaspoon Fresh Ginger, grated with a Microplane or Japanese Grater
  • 1 Garlic Clove, grated with a microplane
  • ¼ Cup Japanese Soy Sauce
  • 1 Tablespoon Sake
  • ½ Teaspoon Sesame Oil
  • ½ Teaspoon Ground Black Pepper
  • Egg Whites from 1 Egg
  • ⅔ Cup Almond Flour
  • ⅓ Cup Grated Parmesan
  • Frying Oil
  • Deep Fry Thermometer


  • 1)

    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.

  • 2)

    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)

  • 3)

    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!

↓ Supplies to make this recipe ↓

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe