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Karaage Fried Chicken

by Rie McClenny featured in Japanese Lunch

Ingredients

for 4 servings

  • 1 lb
    skin-on chicken thigh, cubed (455 g)
  • 1 tablespoon
    sake
  • 1 teaspoon
    sugar
  • 2 tablespoons
    soy sauce
  • 1 tablespoon
    ginger, grated
  • 1 clove garlic, minced
  • ½ egg, beaten
  • ⅓ cup
    potato starch (40 g)
  • cooking oil, for frying
    Calories 272
    Fat 11g
    Carbs 14g
    Fiber 0g
    Sugar 1g
    Protein 24g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
  2. Add the egg and potato starch to the chicken. Mix well.
  3. Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
  4. Enjoy!
 

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