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Loginchicken karaage
Japanese
Intermediate
Main Course
Love Fried Chicken? Try This Gluten-Free Fried Chicken Recipe Of Chicken Karaage
Chicken Karaage
60 mins
Cooking Time
Intermediate
Difficulty
11
Ingredients
Non Veg
Diet
Fried chicken recipes are a massive hit all over the world, loved not only for their taste but also for their protein content and incomparable taste. It is so well loved the sound of chicken frying is used to mimic the sound of the rain in ASMR videos! But with fried chicken comes the burden of gluten, which wraps the chicken pieces in a crispy coating and gives them that trademark crunch. For those who have cut down or reduced gluten intake or have gluten sensitivities, try this gluten-free chicken karaage recipe.
Chicken karaage is Japan's fried chicken recipe and the ultimate comfort food, which is so popular that it is eaten with barely any sides or even with steamed rice. You can have it at any time of the day as a snack, appetiser, side dish or main meal. Unlike many Western-style fried chicken, karaage focuses on the seasoning more than the coating, which yields different results. The combination of ginger, garlic, soy sauce and sake tenderises the chicken and gives it a savoury flavour. Double-frying gives the fried chicken its extra crispy coating.
This gluten-free version retains all the qualities that make karaage so popular while replacing the usual wheat flour with a blend of rice flour and the usual potato starch or cornflour. The result is a light and crispy coating that complements the juiciness of the chicken without feeling heavy or too greasy. Serve the karaage with lemon wedges, Japanese mayonnaise, lettuce or the way the Japanese like it, with shichimi togarashi. Make it for your next cheat meal or as a party snack.
Ingredients
UNITSIngredients
500gBoneless, skin-on chicken thighs
to tasteSalt
to tasteBlack pepper (ground)
4 tbspCornflour
1 tbspRice flour
2½ cupsNeutral oil
1-inch pieceFresh ginger, grated (For the Marinade)
1 cloveGarlic, minced
2 tbspSake
2 tbspGluten-free soy sauce
To ServeLemon wedges, parsley, lettuce leaves, shichimi togarashi
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The first fry cooks the chicken through, while the second fry crisps the coating and deepens the colour. This double-frying technique helps create karaage's signature crunchy exterior and juicy interior.
