Low Sodium Karaage Chicken
Indulge in the irresistible crunch and bold flavors of Low Sodium Karaage Chicken, a lighter twist on Japan's beloved fried chicken dish. Perfectly marinated in a blend of low-sodium soy sauce, fresh ginger, garlic, sake, and a touch of sesame oil, these bite-sized pieces of chicken thighs soak up rich, umami goodness without the excessive salt. Coated in a delicate mix of cornstarch and flour, the chicken achieves a crispy, golden-brown exterior while remaining tender and juicy inside. This recipe is a healthier alternative to traditional karaage without sacrificing flavor, making it ideal for anyone seeking a low-sodium option. Serve this crowd-pleaser fresh out of the fryer with lemon wedges for a zesty finish, and watch it become a new favorite at the dinner table! Perfect for quick weeknight meals or entertaining, this dish guarantees satisfaction with every bite.
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Recipe Information
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
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 2 inches each.
In a mixing bowl, combine the low-sodium soy sauce, grated ginger, minced garlic, sake, rice vinegar, and sesame oil.
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.
In a shallow dish, combine the cornstarch, all-purpose flour, and freshly ground black pepper.
Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 10 minutes.
Dredge each piece of chicken in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
In a deep frying pan or wok, heat the vegetable oil to 350°F (175°C). Ensure you have enough oil for deep frying.
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.
Use a slotted spoon to remove the chicken from the oil and drain on a paper towel-lined plate to remove excess oil.
Once all the chicken is fried, serve immediately with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
5993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 569.6 g | 730% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1318 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.
