CookPal AI
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Chicken Karaage with Shungiku Sauce

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Vegetable

    • 1/2 bag shungiku

  • Meat

    • 🍗 250g chicken thigh

  • Coating

    • 4 tbsp potato starch

  • Oil

    • As needed salad oil

  • Seasoning

    • 1 tbsp sake
    • 2 tsp soy sauce
    • 1/2 tsp grated ginger
    • 1/2 tsp grated garlic

  • Sauce

    • 2 tbsp ponzu sauce
    • 1 tsp olive oil
    • 1 tsp grated cheese

ÉTAPES

1

Separate shungiku leaves and stems. Boil stems for 30 seconds, add leaves, boil briefly, drain, and finely chop.

2

Cut chicken thigh into bite-sized pieces. Mix chicken with sake, soy sauce, ginger, and garlic in a bag, and marinate for 10 minutes.

3

Add potato starch to the marinated chicken and mix well.

4

Heat salad oil to 170°C and deep-fry the chicken until cooked through.

5

Mix chopped shungiku with ponzu sauce, olive oil, and grated cheese to make the sauce. Serve karaage topped with shungiku sauce.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 30g
    Graisses

💡 Astuces

Use fresh shungiku for a more aromatic sauce.Pair with steamed rice for a complete meal.Adjust the amount of ponzu sauce based on your preference for tanginess.

⚠️ Précautions

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