Anti Inflammatory Japanese Karaage Chicken
Crispy, juicy, and deeply savory, this Japanese-style fried chicken delivers that satisfying crunch you crave without any of the inflammatory ingredients that typically come with it. The marinade leans on coconut aminos instead of conventional soy sauce, keeping things cleaner while still delivering that rich, umami-forward depth alongside fresh ginger and garlic — two ingredients well-regarded for their natural anti-inflammatory properties. Arrowroot starch and white rice flour replace wheat-based coatings, creating a shatteringly crisp crust that holds up beautifully without any gluten. Avocado oil, with its high smoke point and favorable fat profile, is the smart choice for frying here, making it a better fit than the refined seed oils most takeout spots rely on. The chicken marinates for anywhere from 30 minutes to 4 hours, so you can prep ahead and have dinner on the table fast. A squeeze of lemon at the end brightens everything up and makes each bite feel fresh. This recipe serves 4, making it an easy weeknight win or a crowd-pleasing centerpiece for a casual dinner spread.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skin-on chicken thighs, cut into 2-inch pieces
For the marinade
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, finely grated
- 1 tbsp toasted sesame oil
- ½ tsp black pepper
For the coating
- ½ cup arrowroot starch
- ¼ cup white rice flour
- ½ tsp salt
For frying
- ½ cup avocado oil, plus more as needed
For serving
- lemon wedges, for serving (optional)
- fresh parsley or shiso leaves, for serving (optional)
Instructions
- 1
In a large bowl, combine the coconut aminos, grated ginger, grated garlic, toasted sesame oil, and black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
In a shallow dish, whisk together the arrowroot starch, white rice flour, and salt until evenly combined.
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