By CJ Eats Recipes
Chicken Karaage
7 steps
Prep:10minCook:10min
Chicken Karaage, or Japanese Fried Chicken, is coated in potato starch and double fried to perfection! My spicy garlic mayo sauce is a perfect spicy, lemony compliment to the crispy chicken
Updated at: Fri, 22 Jul 2022 15:28:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
27
High
Nutrition per serving
Calories414.8 kcal (21%)
Total Fat22.2 g (32%)
Carbs36.3 g (14%)
Sugars3 g (3%)
Protein14.3 g (29%)
Sodium1104.4 mg (55%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbchicken thigh
cut into 1" pieces
4cloves garlic
grated
1 Tbspginger grated
2 Tbsplight soy sauce
1 Tbspsake
1 tspsesame oil
½ tspblack pepper
½ tspsalt
1 cuppotato starch
neutral oil
for frying, I used avocado oil
lemon wedge
optional
4 TbspJapanese mayo
2 Tbspsriracha
2cloves garlic
grated
1 Tbsplemon juice
¼ tspsalt
¼ tsppepper
Instructions
Step 1
Cut boneless chicken thigh into 1" pieces.
Step 2
Marinate with garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and place in the fridge for 30 minutes.
Step 3
Take 1 cup of potato starch (katakuriko) and dredge chicken. Make sure to pack the coating in well with your hands. Shake off any excess potato starch.
Step 4
Heat oil to 350°F and fry chicken in batches for 4 minutes. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove from oil and use a mesh strainer to strain any loose pieces of coating.
Step 5
Return oil to 350°F and fry chicken for a 2nd time for 1-2 minutes or until the color is a deep, golden brown.
Step 6
OPTIONAL: Mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper for an amazing spicy mayo dipping sauce.
Step 7
OPTIONAL: Squeeze fresh lemon juice over chicken before serving.
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