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Chicken Karaage with Hyuganatsu Flavor

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 50 Min
  • 2 Porções
  • $10

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 20g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.