How to Make Healthy Karaage Chicken
Today, I’ll guide you through making a healthier version of karaage chicken using chicken breasts instead of thighs. This recipe ensures you get the delicious, juicy taste of traditional karaage with fewer calories and less fat.
Ingredients
- 2 chicken breasts
- 1 tablespoon Japanese cooking sake
- 2 tablespoons soy sauce
- 1 clove garlic
- Fresh ginger (equal amount as garlic)
- 2 tablespoons flour
- 2 tablespoons potato starch (or cornstarch)
- Olive oil
- Half a green onion
- Sesame oil
- Salt
Preparing the Chicken
First, remove the skin and any excess fat from the chicken breasts. Cut the chicken into bite-size chunks, about an inch thick. Try to keep the pieces uniform in size for even cooking.
Making the Marinade
Peel some fresh ginger and a clove of garlic. Grate both into a large bowl, aiming for equal amounts of each. Add one tablespoon of Japanese cooking sake and two tablespoons of soy sauce to the bowl, then mix well.
Marinating the Chicken
Add the chicken chunks to the marinade, ensuring they are well-coated. Let the chicken marinate for at least 30 minutes to absorb the flavors. While waiting, you can prepare a simple sauce called negishio.
Preparing Negishio Topping
Take half a green onion and make two lengthwise cuts down the stalk. Finely chop the onion into small pieces and add them to a small bowl. Drizzle with sesame oil and add a pinch of salt for a flavorful topping.
Breading the Chicken
Once the chicken is done marinating, drain the excess liquid using a colander or sieve. Mix the chicken with two tablespoons of flour, making sure each piece is lightly coated. Then, add two tablespoons of potato starch (or cornstarch) to ensure a crispy finish.
Pan-Frying the Karaage
Heat up some olive oil in a frying pan over medium heat. Add the chicken pieces to the hot oil and turn the heat down, covering the pan with a lid. After 2-3 minutes, flip the chicken pieces and cover again until they turn a nice golden brown.
Serving the Karaage
Once cooked, serve the chicken with the prepared negishio topping. The result is a healthy and juicy karaage that’s crispy and full of flavor. Enjoy your homemade, healthier version of this classic Japanese dish!
Thank you for joining me in the kitchen today. If you have any recipes you want me to make, please leave a comment below. Remember, after we enjoy our meal, let’s appreciate the blessings we have.
