Low Histamine Japanese Karaage Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skin-on chicken thighs, cut into 2-inch pieces
Ingredient noteOn a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid bone in skin on chicken thighs, please tap it and change its rating to Red.
For the marinade
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
- 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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