Chicken Karaage | Japanese Fried Chicken

• Ready in 1h 40m

• Serves 6

• 486 calories

• 24.08g carbs

Chicken Karaage | Japanese Fried Chicken could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 6. For $1.4 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 31g of fat, and a total of 486 calories. 252 people were glad they tried this recipe. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Plenty of people really liked this Southern dish. Head to the store and pick up pepper, salt, sake, and a few other things to make it today. It is brought to you by Leites Culinaria.

11 ingredients

1. 1 tsp pepper
2. 3 lb chicken
3. 3 large egg whites
4. 4 tsps 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.