Eosinophilic Esophagitis Friendly Japanese Karaage Chicken
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.9(7)
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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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