Hversdags45mín

Chicken Karaage

Name: Chicken Karaage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450.00 grams Kjúklingur; 1.00 tablespoons Engifer; 1.00 cloves Hvítlaukur; 2.00 tablespoons Sojasósa; 1.00 tablespoons Sake; 2.00 teaspoons Sykur; 0.33 cups Kartöflusterkja; 0.33 cups Jurtaolía; 0.33 cups Sítróna

Chicken dish from Japanese cuisine

Ísabella Marín

0 læk·0 vistanir

Inniheldur:Soja

Innihaldsefni

Stilltu skammta

450 g
kjúklingur, boneless, skin
15 ml(1 msk)
engifer
1 geirar
hvítlaukur
30 ml(2 msk)
sojasósa
15 ml(1 msk)
sake
9.9 ml(2 tsk)
sykur
78 ml(0.33 bollar)
kartöflusterkja
78 ml(0.33 bollar)
jurtaolía
78 ml(0.33 bollar)
sítróna

Leiðbeiningar

0/4 lokið

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.