Japanese · Dinner
Japanese Fried Chicken Bites (Gluten-Free)
Bite-sized boneless chicken thigh chunks marinated in tamari, ginger and garlic, coated in rice flour and potato starch, then double-fried until shatter-crisp outside and juicy within. Served with lemon wedges and scallion garnish, this Japanese karaage-style snack stays entirely wheat-free while keeping the deep umami crust intact.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
548Calories
42.3gProtein
31.2gFat
24.1gCarbs
0.9gSugar
0.9gFiber
950mgSodium
205mgChol
5.9gSat Fat
460mgPotassium
30mgCalcium
2.1mgIron
0.6mcgVitamin B12
4mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized chunks and place in a small bowl. Grate the ginger and garlic, then slice the scallion.
2
Marinate
Add the tamari, sake, sesame oil, ginger and garlic to the bowl, toss to coat, and let sit at room temperature for 20 minutes.
3
Dredge
Combine the rice flour and tapioca starch on a plate, then toss the marinated chicken in the mixture until fully coated.
4
Fry
Heat the neutral oil in a small heavy pot over medium-high heat to 325°F, fry the chicken for 3 minutes until pale golden and cooked through, working in batches.
5
Rest
Lift the chicken onto a wire rack and let rest for 2 minutes so the crust firms up.
6
Fry
Return the oil to medium-high heat to 375°F, then fry again for 1 to 2 minutes until deep golden brown and crackling.
7
Plate
Transfer chicken to a clean paper towel-lined plate, sprinkle with salt while hot, scatter scallion over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp sake
- 2 tsp2 tsp toasted sesame oil
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 1/2 cup60g rice flour
- 4 tbsp32g tapioca starch
- 1 cup240ml neutral oil, for frying
- 11 lemon
- 22 scallion
- a pinch of salt
