Juicy chicken thighs marinate in a savory blend of coconut aminos, fresh ginger, garlic, and toasted sesame oil until every bite is packed with flavor. The coating here is where this dish really shines for a gluten free kitchen: arrowroot starch and rice flour team up to create that signature craggy, ultra-crisp karaage crust without any wheat-based flour in sight. Pan-fried in avocado oil until deep golden and shatteringly crisp on the outside while staying tender and juicy within, these bites deliver all the textural contrast that makes karaage so addictive. A squeeze of lemon and a scatter of fresh parsley or shiso leaves brighten the richness right before serving. This one's a genuinely solid pick for anyone eating gluten free who still wants that classic Japanese fried chicken experience, crust and all.
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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.
In a shallow dish, whisk together the arrowroot starch, white rice flour, and salt until evenly combined.
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