Low Sodium Chicken Karaage
Indulge in a lighter twist on a Japanese classic with this Low Sodium Chicken Karaage recipe. Perfectly crispy and flavorful, this dish features tender chicken thighs marinated in a fragrant blend of low sodium soy sauce, mirin, rice vinegar, garlic, and ginger, ensuring every bite is infused with authentic umami goodness—without excess salt. The chicken is coated in cornstarch for an irresistibly crunchy texture and fried to golden perfection. Quick to prepare and ready in under an hour, this healthier karaage is ideal for those seeking a heart-friendly option without sacrificing taste. Serve with fresh lemon wedges for a zesty finish that complements the savory richness beautifully. A must-try for fans of Japanese fried chicken looking for a guilt-free indulgence!
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Recipe Information
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
Instructions
Begin by trimming excess fat from the chicken thighs and cut them into bite-sized pieces, about 2-inch each.
Mince the garlic cloves and grate the ginger.
In a mixing bowl, combine the low sodium soy sauce, mirin, rice vinegar, minced garlic, and grated ginger.
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.
When the chicken is marinated, heat the canola oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
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.
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.
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serve the chicken karaage hot, garnished with black pepper and lemon wedges on the side.
Nutrition Facts
Calories |
5432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.3 g | 645% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 113.4 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.8 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1422 mg | 30% | |
*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.
