AppetizerMain Course

Classic Chicken Karaage

Name: Classic Chicken Karaage
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4 porties
Cuisine: japanese
Ingredients: 500 g boneless, skinless chicken thigh cut into 1.5-inch pieces; 2 el soy sauce; 1 el sake; 1 el ginger grated; 1 tl garlic grated; 0,5 tl sugar; 0,25 tl black pepper; 0,5 kopje potato starch; 4 kopje vegetable oil; 1 st lemon cut into wedges (optioneel); 2 kopje cabbage shredded (optioneel)

This recipe delivers crispy, juicy Japanese fried chicken, marinated in a savory blend of soy sauce, ginger, and garlic. Perfect as an appetizer or a main dish, it's a flavorful alternative to traditional fried chicken. Serve with a squeeze of lemon and a side of shredded cabbage.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 580 kcal

Allergeneninformatie: kan gluten, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gboneless, skinless chicken thigh, cut into 1.5-inch pieces

marinade

2 elsoy sauce
1 elsake
1 elginger, grated
1 tlgarlic, grated
0,5 tlsugar
0,25 tlblack pepper

coating

0,5 kopjepotato starch

for frying

4 kopjevegetable oil

garnish

1 stlemon, cut into wedges(optioneel)
2 kopjecabbage, shredded(optioneel)

Keukengerei

slotted spoon · shallow dish · wire rack · large pot · baking sheet · medium bowl · meat thermometer · deep fryer

De bereidingswijze

Stap voor stap

1
Combine the chicken pieces in a medium bowl with the soy sauce, sake, grated ginger, grated garlic, sugar, and black pepper. Mix well to coat all the chicken.
Ongeveer 2 min
2
Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, allowing the chicken to marinate.
Ongeveer 30 min
Tip van de kok: For deeper flavor, marinate overnight.
3
Pour the potato starch into a shallow dish or plate.
Ongeveer 1 min
4
Working in batches, remove chicken pieces from the marinade, letting excess liquid drip off, then dredge each piece thoroughly in the potato starch, ensuring it is fully coated.
Ongeveer 5 min
Tip van de kok: Press the starch onto the chicken to create a thick, even coating.
5
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 170°C (340°F).
Ongeveer 5 min
Tip van de kok: Use a thermometer to ensure the oil maintains the correct temperature for even cooking and crispiness.
6
Carefully add a single layer of chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes until golden brown and cooked through.
Ongeveer 4 min
Tip van de kok: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
7
Remove the cooked chicken with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain excess oil.
Ongeveer 1 min
Tip van de kok: A wire rack helps keep the chicken crispy by allowing air circulation.
8
Repeat with the remaining chicken pieces, adjusting oil temperature as needed between batches.
Ongeveer 4 min
9
Serve the karaage hot, garnished with lemon wedges and shredded cabbage, if desired.

Per portie

Voedingswaarden

70%Score

Calorieën: 579,8kcal
Eiwit: 33,8g
Koolhydraten: 19,8g
Vet: 40,1g
Vezels: 1,8g
Suiker: 2,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover karaage in an airtight container in the refrigerator.

Opwarmen

Reheat in an oven or air fryer at 180°C (350°F) for 5-8 minutes until crispy and heated through.