Low Sodium Karaage (Japanese Fried Chicken)

Indulge in the irresistible crunch and savory flavor of Low Sodium Karaage, a heart-friendly twist on the beloved Japanese fried chicken. Tender chunks of boneless chicken thighs are marinated in a flavorful blend of low sodium soy sauce, mirin, sake, fresh ginger, and garlic, ensuring each bite is rich and savory without overwhelming your sodium intake. Coated in crisp potato starch and fried to golden perfection, this dish combines the signature light and crunchy texture of traditional karaage with a healthier edge. Served with zesty lemon wedges and a sprinkle of fresh parsley, it's a delicious and guilt-free way to enjoy Japanese comfort food. Perfect as an appetizer or main dish, this karaage recipe is quick to prepare and ideal for weeknight dinners or entertaining guests.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 2 tablespoons low sodium soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon fresh ginger
• 2 cloves garlic
• 2 tablespoons unsalted chicken stock
• 1 cup potato starch
• 500 milliliters neutral oil (for frying)
• 4 lemon wedges
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces, roughly about 1.5 inches, and place them into a large bowl.

Step 2

In a separate bowl, combine low sodium soy sauce, mirin, sake, freshly grated ginger, minced garlic, and unsalted chicken stock. Whisk together to combine the marinade well.

Step 3

Pour the marinade over the chicken pieces, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for more intense flavor.

Step 4

When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature while you prepare your frying station.

Step 5

Heat the neutral oil in a heavy-bottomed pot or deep pan to 170°C (340°F).

Step 6

Place potato starch in a shallow dish. Remove each piece of chicken from the marinade, allowing excess to drip off, and coat it thoroughly in the potato starch. Shake off any excess starch before frying.

Step 7

Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for about 5-6 minutes or until golden brown and cooked through, ensuring the chicken reaches an internal temperature of 75°C (165°F).

Step 8

Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil.

Step 9

Serve the low sodium karaage hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the chicken right before eating.

Nutrition Facts

Serving size	(1423.2g)

Amount per serving	% Daily Value*
Calories	6308.0

Total Fat 551.1g	0%
Saturated Fat 83.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 433.3mg	0%
Sodium 1636.5mg	0%
Total Carbohydrate 232.2g	0%
Dietary Fiber 2.6g	0%
Total Sugars 17.1g
Protein 104.2g	0%

Vitamin D 0IU	0%
Calcium 135.4mg	0%
Iron 6.7mg	0%
Potassium 1334.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.7%

Protein: 6.6%

Carbs: 14.7%