Matty Matheson's Easy Karaage Recipe

Name: Matty Matheson's Easy Karaage Recipe
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Cuisine: Asian, Japanese
Ingredients: ¾ ounce|24 grams ginger, minced; ¾ cup|175 ml sake; ¾ cup|175 ml soy sauce; 3 tablespoon togarashi, divided; 2 garlic cloves; 1 lime, juiced; 8 boneless, skin-on chicken legs (about 2 ½ pounds|1.2 kilograms); canola oil, for frying; 2 cups|296 grams potato starch; 1 cup|250 ml kewpie mayo; 1 kabosu

3 steps

Prep:10minCook:3h 20min

Updated at: Thu, 17 Aug 2023 04:03:40 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories562.3 kcal (28%)

Total Fat33.6 g (48%)

Carbs35 g (13%)

Sugars2.7 g (3%)

Protein19 g (38%)

Sodium1624.1 mg (81%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.75 ounceginger

minced

¾ cupsake

¾ cupsoy sauce

3 tablespoontogarashi

2 cupspotato starch

1 cupkewpie mayo

1kabosu

Instructions

Step 1

In a large bowl, mix the ginger, sake, soy sauce, 2 tablespoons tablespoons togarashi, the garlic, and lime juice. Add the chicken thighs and toss to coat. Cover and refrigerate for 3 hours.

Step 2

Heat 2-inches oil in a large saucepan until a deep-fry thermometer reaches 350°F.

Step 3

Place potato starch in a large dish. Working in batches, coat the chicken in the potato starch, shaking off any excess. Fry until golden, 4 to 5 minutes. Transfer to a paper towel-lined plate and zest the kobosu over the top. Serve with kewpie mayonnaise sprinkled with remaining togarashi.

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