Kara-age

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Kara-age is basically Japanese schnitzel or fried chicken and it is a regular item on the menu at most Japanese restaurants and sushi places. It has an addictive flavour and I prefer it served with just simple salad. Some Homemade Mayo on the side as a dipper would also work really well!

Usually Kara-age is deep fried using seed oils but here I have replaced the seed oils with Supafry, which is 100% natural animal fat that is excellent for deep frying. The usual breadcrumbs or flour has been replaced with coconut flour.

Make sure to strain the oil as you go to grab up any pieces of excess flour or chicken bits. Otherwise they will burn and discolour the fat, giving you dirty looking pieces of chicken.

 

Kara-age – Serves 4

 

8 chicken thigh fillets, cut into large pieces

3 tsp ginger paste, get the recipe here

¼ cup tamari soy

¼ cup white wine

1 cup of coconut flour

500g Supafry or similar

120g leafy salad mix

Extra virgin olive oil

Optional homemade mayo for dipping, get the recipe here

 

Combine ginger, tamari and wine in a bowl and add chicken. Mix well, cover and refrigerate for 1-2 hours. Remove and dust well with coconut flour.

Heat Supafry in a pot or wok over low heat until melted and hot. Add in 3-4 pieces of chicken at a time, cooking in batches. Don’t handle the chicken too much. Drop it in and after a while give it a flip.

When it is nicely golden coloured, remove and drain on paper towels. As you go, strain out the bits of coconut flour to prevent the cooking fat getting very dirty. Serve with leafy salad, drizzled with olive oil and/or with homemade mayo as a dipper.

 

Nutritional Info:

Cals – 582.7

Fat – 36.7g

Protein – 44.9g

Total Carbs – 13.6g

Fibre – 7.5g

Sugars – 1.5g

Net Carbs – 6g