Chicken Karaage

Name: Chicken Karaage
Yield: 3
Cuisine: Japonesa
Ingredients: 450 g Chicken; 2 tablespoons Soy sauce; 1 clove Garlic; 0.33 cups Lemon; 2 teaspoons Sugar; 0.33 cups Vegetable Oil; 1 tablespoon Ginger; 1 tablespoon Sake; 0.33 cups Potato starch

Fácil

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein19 %29 g
Carbs12 %19 g
Fat69 %47 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	621 kcal	267 kcal
Protein	29 g	12.4 g
Carbs	19 g	8.2 g
Fat	47 g	20.2 g

One serving is about 233 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Japanese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Japanese

Ingredients

450 g Chicken (Boneless skin)
2 tablespoons Soy sauce
1 clove Garlic
79 ml LemonOriginal: 0.33 cups
2 teaspoons Sugar
79 ml Vegetable OilOriginal: 0.33 cups
1 tablespoon Ginger
1 tablespoon Sake
79 ml Potato starchOriginal: 0.33 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.