Yes, gluten free and fried chicken can be in the same sentence. And, this recipe is amazing. Praise whoever came up with this traditional Japanese dish because it is so seriously delicious. Why is it that when you can’t have something it makes you want it even more? That is exactly why I started cooking. I love food. Plus, I really don’t like being told I can’t have something I want. I was tired of going out to eat and not being able to eat whatever I wanted anymore and was tired of getting sick after accidentally having small amounts of hidden gluten. So many things had gluten that I had no idea. This includes soy sauce, blue cheese, and anything fried in the same oil as other items that contain gluten. I always have to ask so many questions when I go to eat at unfamiliar places and often still get sick. So then I decided to start making things myself at home. I don’t have to ask questions. I can eat whatever I want. And, I can guarantee it’s gluten free. It has taken a lot of trial and error and learning what works and doesn’t work and I have gotten way better at modifying recipes.
So now for this AWESOME recipe. I know I say everything is delicious, awesome, yummy, and super easy. And it’s true! That’s just the way I like to cook. I really wanted fried chicken one day and had heard from my Japanese friends that one of my favorite Japanese foods, chicken karaage was almost gluten free. It was only the soy sauce that contained gluten. I love that my friends are always looking out for me giving me new tips on what I can eat. It’s awesome. So I read a bunch of recipes and below is the modified version of the one I liked the best. The original recipe I started with was pretty easy to modify to make it gluten free. I have to admit the first time I made this, I was terrified of frying anything. But I had to get over it because I really wanted fried chicken and couldn’t find a really good gluten free version anywhere. If you are terrified like I was, just follow the instructions and you will have no problems. Of course this recipe is super delicious, easy, and fast.
2 lbs chicken thighs cut into bite sized pieces (about 1.5″ x 1.5″)
1 Tbsp Minced Ginger – I used the pre-minced ginger from a jar
6 Tbsp Tamari Gluten Free Soy Sauce
2 Tbsp Dry White Wine like Sauvignon Blanc or Pinot Grigio
1/2 Cup Corn Starch
Canola Oil For Frying – enough to fill your pan to cover the chicken pieces
For the Honey Mustard Sauce:
1/4 cup honey
1/4 cup mustard
Japanese short grain rice on the side.
1. Combine chicken, Ginger, Soy Sauce, and Wine in a bowl and mix well. Marinate for at least 10 minutes or up to 1 day in the fridge.
2. Heat the oil to 350 degrees fahrenheit. Do not skip this step. If the oil is not hot enough, your chicken will be a soggy mess. It’s happened to me before.
3. Add enough corn starch into the chicken to coat each piece.
4. Fry the chicken pieces a few at a time, rotating if needed, until completely golden brown just before burnt.
5. Place chicken on a wire rack to drain.
6. To make the honey mustard sauce, mix the honey and mustard together in a bowl.