CookPal AI
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Chicken Karaage with Hyuganatsu Flavor

Coût $10, économiser $5

Source: Recommended by CookPal

  • 50 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 🍗 250g chicken thigh
    • 🍊 1/2 hyuganatsu (Japanese citrus)
    • 3 tbsp potato starch
    • 3 tbsp all-purpose flour
    • Enough vegetable oil for frying
    • 🥬 1 leaf lettuce

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp soy sauce

ÉTAPES

1

Cut the hyuganatsu into quarters. Squeeze juice from two quarters and keep the squeezed peel. Reserve the remaining quarters for garnish. Tear the lettuce into bite-sized pieces.

2

Cut the chicken thigh into bite-sized pieces. In a bowl, mix the chicken with sake, soy sauce, and the squeezed hyuganatsu juice. Massage well, cover with plastic wrap, and refrigerate for 30 minutes. Add grated hyuganatsu peel, potato starch, and flour, then mix thoroughly.

3

Heat vegetable oil to 170°C in a pot, about 2cm deep. Fry the chicken pieces for 4–5 minutes until cooked through.

4

Arrange lettuce on a plate, place the fried chicken on top, and garnish with reserved hyuganatsu quarters.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh hyuganatsu for a vibrant citrus aroma.Ensure the oil temperature is consistent to avoid soggy chicken.Serve with a side of rice or miso soup for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.