Low Sodium Curry-flavored Japanese-style Fried Chicken

Japanese-style fried chicken, kara-age! A great low-sodium recipe. The use of curry powder helps to cut back on sodium, but you won't feel like you're missing out on anything at all!

Low Sodium Curry-flavored Japanese-style Fried Chicken
Photographed by Keiko Baba


Recipe by
Masako Kono

Easy

Chicken

Party

270kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 chicken thigh (200 g)
  • [A]

    • 1/3-1/2 tsp curry powder
    • 1/4 tsp salt
    • 1/4 tsp garlic powder
    • A pinch of pepper
  • Lemon, as needed
  • Parsley, as needed
  • Potato starch
  • Oil for deep-frying

Directions

1

Cut the chicken into bite-size pieces. Dust with potato starch.

2

Heat the oil to 170 degrees Celsius. Deep-fry the chicken until crispy and golden brown.

3

Combine [A].

4

Sprinkle [A] over the fried chicken and coat evenly. Plate and garnish with lemon and parsley.

Tips

[Low sodium pointers]
Kara-age usually involves marinating the chicken before frying. Here, instead of marinating, we sprinkle the kara-age with curry salt. Because the seasonings coat the outside of the kara-age, the curry powder stimulates your taste buds, making you feel satisfied while using less salt. The sodium content for this recipe is only 0.8 g per serving - half that of regular marinated fried chicken!