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Chicken Karaage with Mushroom Sauce

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $12

INGREDIENTES

  • Main

    • 🍗 250g chicken thigh (for karaage)
    • 🍄 1 pack (100g) shimeji mushrooms
    • 🥬 150g daikon (5cm piece)
    • 3 tbsp all-purpose flour
    • 3 tbsp potato starch
    • Enough vegetable oil for frying

  • Seasoning

    • 1 tbsp sake
    • 🧂 Pinch of salt and pepper
    • 1/2 tsp grated ginger

  • Sauce

    • 🧂 3 tbsp soy sauce (3x concentrated)
    • 💧 150ml water
    • 1/2 tbsp potato starch

  • Garnish

    • 🧅 Chopped green onion, as needed

PASSOS

1

Cut the root off the shimeji mushrooms and separate them into small clusters. Peel and grate the daikon, then lightly drain the excess water.

2

Place chicken and seasoning ingredients (sake, salt, pepper, ginger) into a plastic bag and massage well. Let it rest for 5–10 minutes. Add flour and potato starch to the bag, seal, and shake to coat evenly.

3

Heat vegetable oil in a frying pan to 170°C (2cm depth). Fry the chicken for 4–5 minutes on medium heat, flip, and fry for another 4–5 minutes until cooked through.

4

In a small pot, combine sauce ingredients (soy sauce, water, potato starch) and heat over medium. Once bubbling, reduce to low heat and add shimeji mushrooms. Simmer for 2–3 minutes.

5

Plate the fried chicken, top with grated daikon, pour mushroom sauce over, and garnish with chopped green onions.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 30g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use fresh daikon for a sweeter and juicier flavor.Adjust the amount of soy sauce based on your preference for saltiness.Serve with steamed rice for a complete meal.

⚠️ Precauções

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