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  • Jefferson Adams

    Karaage Japanese-style Fried Chicken (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Celiac.com 02/05/2015 - If you love fried chicken, and especially if you love great fried chicken that happens to be gluten-free, then you’ll love Japanese-style fried chicken that uses potato starch to create a golden crispy crust, and a truly tender, juicy fried chicken that will have empty plates asking for more.

    Photo: CC--David PursehouseThis chicken is marinated in soy sauce, ginger and garlic, then dredged in potato starch and fried until it is crispy, yet tender, and delicious, oh, so delicious...



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    Ingredients:

    • 1 pound chicken thighs – boneless skin-on cut into 1-inch pieces
    • 1 tablespoon fresh ginger, grated
    • 2 cloves garlic, minced
    • 2 tablespoons gluten-free soy sauce
    • 1½ tablespoon sake
    • 2 teaspoons granulated sugar
    • ½ cup potato starch
    • lard or vegetable oil for frying
    • Lemon wedges as garnish
    • Japanese Mayonnaise (Miracle Whip), as desired
    • Hot mustard, as desired

    Directions:
    Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly.

    Cover and marinate in the refrigerator for at least an hour.

    Line a wire rack with paper towels and have your tongs or cooking chopsticks handy.

    Put the potato starch in a bowl.

    Add a few pieces of chicken to the potato starch and toss to coat each piece evenly.

    Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.

    Fry the chicken in small batches until the outside is a golden brown and the chicken is cooked through.

    When chicken is golden brown, transfer to the paper towel lined rack. Allow to cool. Serve warm with small bowls of hot mustard and kewpie (Japanese mayonnaise).

    If you want the chicken to stay crispy longer, especially if you are transporting it, or plan to serve it later, you can fry the chicken a second time. Just repeat the frying process after it has cooled off.

    Serve with lemon edges, mustard and mayonnaise.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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