Low-Carb Pan-Fried Chicken Karaage with Mixed Green Salad
Crispy, flavorful low-carb chicken karaage, pan-fried to golden perfection, marinated in ginger and garlic, served with a refreshing mixed green salad and a light sesame dressing, offering a satisfying and balanced Japanese meal.
Ingredients
- Chicken Breast275 g
- Rice Vinegar10 ml
- Garlic4 g
- Almond Flour7.5 g
- Olive Oil15 ml
- Rice Vinegar10 ml
- Sesame Oil5 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Soy Sauce12.5 ml
- Ginger5 g
- Mixed Greens75 g
Instructions
- 1Step 1
Cut chicken breast into 2-inch pieces. In a bowl, marinate chicken with 15ml soy sauce, grated ginger, and minced garlic for at least 10 minutes.
- 2Step 2
Place almond flour in a shallow dish. Dredge each marinated chicken piece in almond flour, shaking off excess.
- 3Step 3
Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- 4Step 4
Pan-fry for 4-6 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and place on a wire rack to drain excess oil.
- 5Step 5
In a separate bowl, whisk together remaining 10ml soy sauce, rice vinegar, and sesame oil for the salad dressing.
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