CookPal AI
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Juicy Karaage

Coût $10, économiser $8

Source: Recommended by CookPal

  • 20 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Chicken

    • 🍗 500g chicken thighs

  • Coating

    • 6 tbsp potato starch
    • Enough salad oil for frying

  • Marinade

    • 1 tbsp sake
    • 1 tsp grated ginger
    • 1.5 tbsp soy sauce
    • 1 tbsp potato starch

ÉTAPES

1

Trim excess fat and sinew from chicken thighs and cut into large bite-sized pieces. Place in a bowl and massage with all marinade ingredients except potato starch. Add 1 tbsp potato starch and massage until evenly coated.

2

Heat 2–3 cm of salad oil in a frying pan to 160°C.

3

Add 6 tbsp potato starch to the bowl with chicken and coat each piece evenly. Shake off excess starch and place chicken skin-side down in the frying pan. Fry both sides for 1.5 minutes each, then remove and let rest for 3 minutes.

4

Increase oil temperature to 180°C and fry the chicken again for 1 minute. Lift pieces occasionally to expose them to air while frying. Remove and drain excess oil thoroughly.

NUTRIMENTS

Par portion

🔥

350

Calories

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

💡 Astuces

Double frying ensures a crispy exterior and juicy interior.Use fresh ginger for a more aromatic flavor.Serve immediately for the best texture and taste.

⚠️ Précautions

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