Karaage-japanese fried chiken (recipe)
| Karaage-japanese fried chiken (recipe) | |
|---|---|
| Name | Karaage-japanese fried chiken |
| Ingredients | Chicken • Garlic • Ginger • Soy sauce • Sake • White wine • Potato starch |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 387 |
| Fat | 26.8 |
| Protein | 32.1 |
| Carbohydrate | 2.5 |
| Fiber | 0.2 |
| Net carbohydrates | 2.3 |
| Sugar | 0.1 |
| Saturated fat | 7.5 |
| Cholesterol (mg) | 127.6 |
| Sodium | 120.3 |
| Servings | 4 |
| Yield | 12 pieces |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Karaage-japanese fried chiken (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Karaage-japanese fried chiken (recipe) details
Recipe instructions
- Cut chicken into 12 pieces.
- Put the chicken and garlic, ginger, soy sauce, sake and sesame oil into a plastic bag and marinade. Keep it in the fridge overnight or at least for 20 minutes.
- drain the marinade chicken and cover with potato starch. I often transfer the chicken into another plastic bag and add potato starch in the bag and shake it. It is easy way to cover chicken with potato starch well.
- put some oil into a pan. Heat it until the oil became about 350 degree. If you can see some bubbles when you put a chopstick in the oil, the temperature is good for cook.
- put the chicken into the pan in one layer. Each piece of chicken can touch the next one, but put them in one layer. Don't touch them for about 5 minutes until the dough turned hard.
- stir the chicken until the color turned golden brown. If you want to make more crispy, turn up the heat and cook one or two more minutes. Then, drain the oil.
Food tags
Chicken, Poultry, Meat, Japanese, Asian,, Easy
Karaage-japanese fried chiken (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
