Japanese · Dinner
Japanese Fried Chicken Bites (Keto)
Bite-sized chicken thigh pieces marinated in soy sauce, ginger and garlic, coated in a parmesan-almond flour crust and fried until deeply crisp. Finished with lemon and scallion, this keto take on karaage keeps the shattering crunch while cutting the usual starch coating entirely.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
42.6gFat
8.1gCarbs
1.4gSugar
2.9gFiber
1180mgSodium
351mgChol
8.4gSat Fat
540mgPotassium
220mgCalcium
2.9mgIron
1.1mcgVitamin B12
6.5mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces. Mince the ginger and garlic finely, then combine with soy sauce and sesame oil in a bowl.
2
Marinate
Add chicken to the marinade, toss to coat evenly, cover and refrigerate for 20 minutes.
3
Dredge
Whisk egg in one bowl. Mix almond flour, parmesan, salt and black pepper in another bowl. Dip each chicken piece in egg, then coat in the flour mixture.
4
Fry
Heat avocado oil in a heavy skillet over medium-high heat to 325°F (165°C); fry chicken in two batches for about 4 minutes each, turning once, until deep golden and cooked through.
5
Plate
Drain chicken on paper towels for 2 minutes. Transfer to a plate, scatter with sliced scallion, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 1/2 cup50g almond flour
- 4 tbsp30g grated parmesan
- 22 eggs, beaten
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml avocado oil, for frying
- 22 scallion
- 22 lemon wedge
