Low Sodium Karaage
Crispy, flavorful, and guilt-free, this Low Sodium Karaage brings all the deliciousness of classic Japanese fried chicken with a heart-healthier twist. Made with tender boneless chicken thighs marinated in a blend of low-sodium soy sauce, mirin, rice vinegar, ginger, and garlic, this recipe delivers umami-packed bites without sacrificing flavor. Coated in a light mixture of cornstarch and flour, the chicken is fried to golden perfection, creating an irresistibly crunchy exterior. Ready in just 35 minutes, this easy-to-make dish pairs beautifully with a squeeze of fresh lemon juice and a sprinkle of bright green onions for added zest and color. Perfect as an appetizer, dinner centerpiece, or bento box staple, Low Sodium Karaage is a healthier way to enjoy a Japanese favorite.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 1 tablespoon ginger
- 2 cloves garlic
- 1.5 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 0.5 teaspoon white pepper
- 0.5 cup cornstarch
- 0.5 cup flour
- 500 ml vegetable oil
- 1 whole lemon wedges
- 2 stalks green onions
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl.
Grate the ginger into the bowl with the chicken.
Mince the garlic cloves and add them to the bowl.
Add the low-sodium soy sauce, mirin, rice vinegar, and white pepper to the bowl and mix well to ensure the chicken is fully coated. Let it marinate for at least 15 minutes.
In a separate bowl, combine the cornstarch and flour to create the coating mixture.
Dredge each piece of marinated chicken in the cornstarch and flour mixture, ensuring each piece is thoroughly coated.
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F).
Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding, and fry for about 3-4 minutes until golden and cooked through.
Remove the chicken pieces from the oil and drain on a paper towel-lined plate.
Slice the lemon into wedges and finely chop the green onions.
Serve the karaage hot, garnished with lemon wedges and green onions for additional flavor.
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.6 g | 632% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.6 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1326 mg | 28% | |
*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.
