Low Sodium Chicken Karaage
Savor the bold, crispy perfection of Low Sodium Chicken Karaage, a flavorful spin on Japan's beloved fried chicken dish that’s both heart-conscious and completely irresistible. This recipe marinates tender, bite-sized chicken thighs in a delightful blend of low sodium soy sauce, mirin, rice vinegar, fresh garlic, and zesty ginger, infusing each piece with layers of umami-rich flavor. Lightly coated in cornstarch and fried to golden, crunchy perfection, this karaage is a healthier take without sacrificing its signature crispiness. Perfect for a quick dinner or appetizer, it comes together in under an hour and is served with a fresh squeeze of lemon for a citrusy kick. Ideal for anyone seeking low sodium recipes that don’t compromise on taste, this chicken karaage is a must-try Japanese comfort food.
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Ingredients
- 500 grams Chicken thighs
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 cup Cornstarch
- 1 teaspoon Black pepper
- 2 cups Canola oil
- 1 for serving Lemon wedges
Directions
Step 1
Begin by trimming excess fat from the chicken thighs and cut them into bite-sized pieces, about 2-inch each.
Step 2
Mince the garlic cloves and grate the ginger.
Step 3
In a mixing bowl, combine the low sodium soy sauce, mirin, rice vinegar, minced garlic, and grated ginger.
Step 4
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, preferably 1 hour.
Step 5
When the chicken is marinated, heat the canola oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
Step 6
While the oil is heating, place the cornstarch in a shallow bowl. Remove the chicken from the marinade, allowing excess liquid to drip off, and coat each piece evenly with cornstarch.
Step 7
Working in batches, carefully lower the chicken pieces into the hot oil. Fry them for about 5 minutes, or until they are golden brown and cooked through.
Step 8
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Step 9
Serve the chicken karaage hot, garnished with black pepper and lemon wedges on the side.
Nutrition Facts
| Serving size | (1117.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5432.4 |
| Total Fat 503.3g | 0% |
| Saturated Fat 45.7g | 0% |
| Polyunsaturated Fat 113.4g | |
| Cholesterol 470mg | 0% |
| Sodium 1574.4mg | 0% |
| Total Carbohydrate 79.7g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 13.8g | |
| Protein 134.0g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 90.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1421.8mg | 0% |
Source of Calories