Sugar-Free Japanese Fried Chicken (Karaage)
Experience the bold flavors of **Sugar-Free Japanese Fried Chicken (Karaage)**, a lighter twist on the beloved Japanese classic. Made with succulent, bite-sized chicken thighs, this recipe replaces sugar-laden marinades with a savory blend of soy sauce, sake, ginger, and garlic, delivering the same irresistible depth of flavor without added sugar. Each piece is coated in potato starch for a delicate, crispy coating and deep-fried to golden perfection. Perfectly seasoned and paired with a squeeze of fresh lemon, this crowd-pleasing dish is ideal for dinner, entertaining, or even as a snack. Quick to prep, easy to cook, and irresistibly delicious, this sugar-free karaage will quickly become a go-to favorite for fans of authentic Japanese cuisine.
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Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 1 clove grated garlic
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup potato starch
- 2 cups vegetable oil (for frying)
- 1 whole lemon wedges
Directions
Step 1
Cut the boneless skinless chicken thighs into uniform, bite-sized pieces, approximately 1 to 1.5 inches in size.
Step 2
In a mixing bowl, combine the soy sauce, sake, grated ginger, grated garlic, sesame oil, salt, and black pepper. Mix well.
Step 3
Add the chicken pieces to the marinade and stir until evenly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes for best results, although you can leave it longer for more flavor infusion.
Step 4
After marinating, remove the chicken from the refrigerator and let it come to room temperature for about 10 minutes.
Step 5
Heat the vegetable oil in a deep frying pan or pot over medium-high heat. The oil should reach about 340°F (170°C).
Step 6
While the oil is heating, place the potato starch in a shallow bowl. Dredge each piece of marinated chicken in the potato starch, ensuring each piece is fully coated, then shake off any excess.
Step 7
Carefully add the potato starch-coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for about 4-5 minutes, turning occasionally, until golden brown and cooked through.
Step 8
Use a slotted spoon to remove the fried chicken from the oil and transfer to a wire rack or paper towels to drain excess oil.
Step 9
Serve the sugar-free karaage warm with lemon wedges on the side for squeezing over the chicken. Enjoy!
Nutrition Facts
| Serving size | (1260.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5229.5 |
| Total Fat 515.9g | 0% |
| Saturated Fat 77.8g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 384.7mg | 0% |
| Sodium 2787.5mg | 0% |
| Total Carbohydrate 117.6g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 3.1g | |
| Protein 72.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 104.0mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1127.3mg | 0% |
Source of Calories