Chicken Karaage | Japanese Fried Chicken

  • Ready in 1h 40m

  • Serves 6

  • 362 calories

  • 24.08g carbs

The recipe Chicken Karaage | Japanese Fried Chicken could satisfy your Southern craving in about 1 hour and 40 minutes. This recipe makes 6 servings with 736 calories, 48g of protein, and 48g of fat each. For $2.24 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 252 would say it hit the spot. A mixture of granulated sugar, ginger, potato starch, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the black pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. It works well as a main course.

11 ingredients

  1. 1 tsp black pepper
  2. 3 lb chicken
  3. 3 large egg whites
  4. 4 tsps fresh ginger
  5. 3 tbsps garlic cloves
  6. 2 tbsps granulated sugar
  7. 3/4 cups potato starch
  8. 1/4 cups sake
  9. 2 tsps salt
  10. 1/2 cups tamari
  11. 6 servings vegetable oil

Instructions

  1. Combine the garlic, ginger, soy sauce, sake, sugar, salt, and pepper in a bowl large enough to hold the chicken and stir until the sugar dissolves.
  2. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. About 30 minutes before you intend to cook the chicken, remove it from the refrigerator and let it sit at room temperature.
  4. Drain the chicken, discard the marinade, and then return the chicken to the bowl.
  5. Add the egg whites and stir and turn to coat all the pieces.
  6. Add the potato starch and mix well.
  7. Heat 2 inches oil over medium heat in a wok or heavy, deep-sided pot until it reaches 325°F (163°C) on a deep-fry or candy thermometer. Fry the chicken in batches, being careful not to crowd the pan, just until the chicken is cooked through on the inside and golden brown on the outside, about 4 minutes.
  8. Remove the chicken with a slotted spoon and drain on paper towels or a brown paper bag. The chicken will look done, although it will not be fully crisp yet. Wait until the temperature of the oil returns to 325°F (163°C) before frying the next batches.
  9. Heat the oil to 375°F (190°C). Using the slotted spoon, return the chicken to the oil in batches and fry until crisp, 1 to 2 minutes.
  10. Drain on clean paper towels and serve immediately.
Chicken Karaage | Japanese Fried Chicken

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