Low Sodium Karaage Chicken

Delight in the savory crunch of Low Sodium Karaage Chicken, a healthier twist on the classic Japanese fried chicken. This recipe swaps traditional soy sauce for a low-sodium alternative, making it a heart-friendly option without compromising on flavor. Marinated in a flavorful blend of ginger, garlic, sake, rice vinegar, and sesame oil, the juicy chicken thighs soak up aromatic notes before being coated in a perfectly balanced mix of cornstarch and flour for an ultra-crispy finish. Golden-fried to perfection, each bite delivers a satisfying crunch that pairs beautifully with a squeeze of fresh lemon. Ready in under an hour, this dish is perfect as an appetizer, snack, or main course, offering guilt-free indulgence with every bite.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons sake or dry white wine
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup cornstarch
• 0.5 cup all-purpose flour
• 0.25 teaspoon freshly ground black pepper
• 500 milliliters vegetable oil (for frying)
• 1 unit lemon wedges

Directions

Step 1

Cut the chicken thighs into bite-sized pieces, approximately 2 inches each.

Step 2

In a mixing bowl, combine the low-sodium soy sauce, grated ginger, minced garlic, sake, rice vinegar, and sesame oil.

Step 3

Add the chicken pieces to the marinade, mixing well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes to 1 hour to allow flavors to develop.

Step 4

In a shallow dish, combine the cornstarch, all-purpose flour, and freshly ground black pepper.

Step 5

Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 10 minutes.

Step 6

Dredge each piece of chicken in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.

Step 7

In a deep frying pan or wok, heat the vegetable oil to 350°F (175°C). Ensure you have enough oil for deep frying.

Step 8

Fry the chicken in batches, ensuring not to overcrowd the pan. Fry each batch for 5 to 7 minutes, or until golden brown and cooked through, turning occasionally for even cooking.

Step 9

Use a slotted spoon to remove the chicken from the oil and drain on a paper towel-lined plate to remove excess oil.

Step 10

Once all the chicken is fried, serve immediately with lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1234.8g)

Amount per serving	% Daily Value*
Calories	5993.1

Total Fat 569.6g	0%
Saturated Fat 88.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 625mg	0%
Sodium 1449.5mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 3.0g	0%
Total Sugars 2.0g
Protein 141.1g	0%

Vitamin D 35IU	0%
Calcium 92.6mg	0%
Iron 9.0mg	0%
Potassium 1318.0mg	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: 83.5%

Protein: 9.2%

Carbs: 7.3%