Low Sodium Japanese Fried Chicken (Karaage)
Craving the crispy, golden perfection of Japanese fried chicken but need a low sodium twist? This Low Sodium Japanese Fried Chicken (Karaage) is a healthier take on the beloved Japanese classic, delivering all the crunch and flavor you love without the excess salt. Tender bite-sized chicken thighs are marinated in a fragrant mixture of low sodium soy sauce, fresh ginger, garlic, and sake, then coated in a light, crispy blend of cornstarch and flour before being fried to perfection. The result is juicy, flavorful chicken with a delicate golden crust. Serve it hot with a squeeze of fresh lemon for a tangy finish that brightens every bite. Quick to prepare, this recipe is perfect for weeknight dinners or as a crowd-pleasing appetizer at your next gathering, giving you all the taste of authentic karaage with a mindful approach to seasoning.
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Ingredients
- 500 grams Chicken thighs
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sake (or white wine)
- 1 tablespoon Fresh ginger
- 3 cloves Garlic
- 100 grams Cornstarch
- 50 grams All-purpose flour
- 0.5 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
- 0 for serving Lemon wedges
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Step 2
Grate the ginger and finely chop the garlic cloves.
Step 3
In the bowl with the chicken, add the low sodium soy sauce, sake, grated ginger, and chopped garlic. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes to marinate.
Step 4
In a separate bowl, mix the cornstarch, all-purpose flour, and black pepper.
Step 5
After marinating, drain the chicken pieces and lightly pat them dry with a paper towel.
Step 6
Coat each chicken piece with the cornstarch and flour mixture, ensuring each piece is covered evenly.
Step 7
Heat the vegetable oil in a deep frying pan or pot over medium-high heat to about 170°C (340°F). You can test the oil with a small piece of bread – if it sizzles immediately, the oil is ready.
Step 8
Carefully add the chicken pieces to the hot oil in batches to avoid overcrowding. Fry the chicken for about 5-6 minutes, or until it turns golden brown and crispy. Turn occasionally for even cooking.
Step 9
Remove the fried chicken pieces and place them on a paper towel-lined plate to drain any excess oil.
Step 10
Serve the low sodium karaage hot with lemon wedges on the side for squeezing over the chicken just before eating.
Nutrition Facts
| Serving size | (1215.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5944.9 |
| Total Fat 555.5g | 0% |
| Saturated Fat 87.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 470mg | 0% |
| Sodium 1575.0mg | 0% |
| Total Carbohydrate 136.4g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 0.9g | |
| Protein 139.1g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 97.6mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1449.1mg | 0% |
Source of Calories