Low Fat Karaage Chicken
Savor the irresistible flavors of this Low Fat Karaage Chicken recipe, a lighter take on the Japanese classic that doesn’t compromise on taste or texture. Instead of deep frying, this dish is oven-baked to golden perfection, reducing the fat content while still delivering a satisfying crispness thanks to a blend of cornstarch and whole wheat flour. Marinated in a savory mix of soy sauce, mirin, sake, garlic, and fresh ginger, the boneless, skinless chicken thighs soak up bold, authentic flavors before roasting to juicy tenderness. Perfectly paired with a squeeze of fresh lemon, this guilt-free karaage makes a deliciously healthy alternative that’s quick to prepare and ideal for busy weeknights. Impress family or friends with this easy-to-make dish that’s bursting with Japanese-inspired goodness!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons whole wheat flour
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0 cooking spray
- 0 for serving lemon wedges
Directions
Step 1
Cut the chicken thighs into bite-sized pieces, about 1.5 inches each.
Step 2
In a large bowl, combine soy sauce, mirin, sake, grated ginger, and minced garlic. Mix well.
Step 3
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 4
Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
Step 5
In a separate bowl, mix cornstarch, whole wheat flour, salt, and black pepper.
Step 6
Remove the chicken from the marinade, letting any excess drip off. Coat each piece in the cornstarch mixture, pressing it onto the chicken to ensure it sticks.
Step 7
Place the coated chicken pieces on the prepared baking tray. Lightly spray the tops with cooking spray to enhance the crispness.
Step 8
Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken pieces are golden brown and cooked through.
Step 9
Remove from the oven and serve hot with lemon wedges on the side.
Nutrition Facts
| Serving size | (664.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1324.4 |
| Total Fat 55.8g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 625mg | 0% |
| Sodium 3355.1mg | 0% |
| Total Carbohydrate 49.9g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 16.7g | |
| Protein 137.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 105.1mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 1509.3mg | 0% |
Source of Calories