Japanese · Dinner
Japanese Fried Chicken Bites (Low-Calorie)
Bite-sized chicken thigh pieces marinated in soy, ginger and garlic, dusted lightly in potato starch and air-fried until shatteringly crisp. Inspired by karaage, this lightened version skips deep-frying, keeping the tang of lemon and the savoury depth of soy while trimming fat and calories.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
344Calories
40.3gProtein
10.4gFat
22.1gCarbs
3.1gSugar
0.5gFiber
689mgSodium
186mgChol
2.6gSat Fat
430mgPotassium
35mgCalcium
2.1mgIron
0.5mcgVitamin B12
7mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces, pat dry with paper towel, grate the fresh ginger and garlic, and set aside.
2
Marinate
Combine the chicken with soy sauce, sake, grated ginger, garlic and sugar in a bowl, toss to coat, and chill 20 minutes.
3
Dredge
Lift the chicken pieces from the marinade, letting excess drip off, then toss in the potato starch until evenly coated.
4
Fry
Arrange the coated chicken in a single layer in an air-fryer basket brushed with sesame oil and cook at 400°F for 10–12 minutes, flipping halfway, until golden and crisp.
5
Plate
Transfer the crispy chicken bites to a plate, scatter with toasted sesame seeds, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sake
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 1 tsp1 tsp sugar
- 6 tbsp48g potato starch
- 2 tsp2 tsp sesame oil
- 22 lemon wedge, for serving
- 1/2 tsp1/2 tsp toasted sesame seeds, for garnish
