Sugar-Free Chicken Karaage
Experience the irresistible crunch and savory flavor of Sugar-Free Chicken Karaage, a healthier twist on the beloved Japanese fried chicken dish. This recipe swaps traditional sugary marinades for a zesty blend of tamari, rice vinegar, garlic, and ginger, delivering bold, mouthwatering flavors while keeping it sugar-free. Coated in a perfectly crispy mix of cornstarch and potato starch, each bite of these golden-brown chicken morsels is tender on the inside and delightfully crisp on the outside. Quick to prepare and ideal for a crowd, this Japanese-style fried chicken is perfect for weeknight dinners or party platters. Serve with a squeeze of zesty lemon and a sprinkle of fresh scallions for a pop of brightness that rounds out this guilt-free indulgence. If you’re searching for healthier fried chicken recipes or savory sugar-free options, you’ll love this flavorful dish!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 3 cloves garlic
- 20 grams ginger
- 60 milliliters tamari or soy sauce
- 15 milliliters rice vinegar
- 15 milliliters sesame oil
- 1 large egg
- 60 grams cornstarch
- 60 grams potato starch
- 500 milliliters neutral oil (for frying)
- 2 stalks scallions (optional, for garnish)
- 1 whole lemon wedges (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces, about 1.5 inches.
Mince the garlic and ginger finely or grate them using a microplane.
In a mixing bowl, combine the garlic, ginger, tamari or soy sauce, rice vinegar, and sesame oil.
Add the chicken pieces to the marinade, tossing to coat evenly. Cover the bowl and let it marinate for at least 15 minutes. For a deeper flavor, marinate for up to 2 hours in the refrigerator.
In a separate bowl, beat the egg and add it to the marinated chicken. Mix well to ensure the chicken is coated.
In another bowl, combine the cornstarch and potato starch.
Coat the marinated chicken pieces in the starch mixture, ensuring each piece is well covered. Shake off any excess.
Heat the neutral oil in a deep pan or pot to 170°C (340°F). Use enough oil to fully submerge the chicken pieces.
Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes or until the chicken is crispy and golden brown.
Remove the chicken from the oil and drain on a paper towel-lined plate.
Repeat the frying process with the remaining chicken.
Garnish with chopped scallions and serve immediately with lemon wedges if desired.
Nutrition Facts
Calories |
5996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 572.5 g | 734% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1619 mg | 34% | |
*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.
