Low Sodium Karaage (Japanese Fried Chicken)
Indulge in the crispy, golden perfection of **Low Sodium Karaage (Japanese Fried Chicken)**—a lighter twist on the beloved Japanese fried chicken. This recipe is crafted for those looking to enjoy bold flavors without compromising on heart-health, featuring a savory marinade of low sodium soy sauce, mirin, sake, fresh ginger, and garlic. Each bite-sized piece of chicken is coated in potato starch for an irresistibly crisp texture and fried to golden-brown perfection. Pair it with a squeeze of fresh lemon and a sprinkle of parsley for a zesty finish that balances the richness of the dish. Perfect for weeknight meals or entertaining, this easy-to-follow recipe delivers restaurant-quality karaage right at home while keeping the sodium in check.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 2 tablespoons unsalted chicken stock
- 1 cup potato starch
- 500 milliliters neutral oil (for frying)
- 4 lemon wedges
- 2 tablespoons fresh parsley
Instructions
Cut the boneless chicken thighs into bite-sized pieces, roughly about 1.5 inches, and place them into a large bowl.
In a separate bowl, combine low sodium soy sauce, mirin, sake, freshly grated ginger, minced garlic, and unsalted chicken stock. Whisk together to combine the marinade well.
Pour the marinade over the chicken pieces, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for more intense flavor.
When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature while you prepare your frying station.
Heat the neutral oil in a heavy-bottomed pot or deep pan to 170°C (340°F).
Place potato starch in a shallow dish. Remove each piece of chicken from the marinade, allowing excess to drip off, and coat it thoroughly in the potato starch. Shake off any excess starch before frying.
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for about 5-6 minutes or until golden brown and cooked through, ensuring the chicken reaches an internal temperature of 75°C (165°F).
Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil.
Serve the low sodium karaage hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the chicken right before eating.
Nutrition Facts
Calories |
6308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.1 g | 707% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 17.1 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1335 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.
