Description
This Healthy Karaage Chicken recipe is a lighter version of the Japanese classic, made with lean chicken breasts, pan-fried in olive oil, and topped with a fresh negishio mixture. Crispy on the outside, juicy inside, and full of umami flavor, it’s a wholesome option for weeknight dinners or appetizers.
Ingredients
2 chicken breasts
1 tablespoon Japanese cooking sake
2 tablespoons soy sauce
1 clove garlic, grated
Fresh ginger, grated (equal amount as garlic)
2 tablespoons flour
2 tablespoons potato starch (or cornstarch)
Olive oil for frying
1/2 green onion, finely chopped
1 teaspoon sesame oil
Pinch of salt
Instructions
- Remove skin and excess fat from chicken breasts, then cut into bite-sized chunks (about 1 inch).
- In a large bowl, grate garlic and ginger. Add sake and soy sauce, mix well to create the marinade.
- Coat chicken chunks in the marinade and refrigerate for at least 30 minutes.
- Prepare the negishio topping by combining chopped green onion with sesame oil and a pinch of salt in a small bowl. Set aside.
- Drain chicken from marinade. Coat each piece lightly with flour, then dust with potato starch or cornstarch.
- Heat olive oil in a frying pan over medium heat. Place chicken pieces in the pan, cover, and cook for 2–3 minutes. Flip, cover again, and cook until golden brown and fully cooked (internal temp 165°F/74°C).
- Transfer to a plate, top with negishio mixture, and serve hot.
Notes
For extra crispiness, add a coating of panko breadcrumbs after the flour and starch.
Potato starch gives the crispiest texture, but cornstarch works well too.
Serve with lemon wedges for brightness.
Marinate overnight for deeper flavor.
This recipe can also be made in the air fryer or oven for a lower-oil version.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg
