A la chicken karaage

A la chicken karaage might be a good recipe to expand your side dish recipe box. This recipe makes 3 servings with 1395 calories, 2g of protein, and 149g of fat each. For $1.24 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of light soy sauce, dijon mustard, skinless chicken thigh, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Casaveneracion has 20 fans. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 17%. Try Chicken Karaage, Karaage (japanese Fried Chicken), and Karaage | Japanese Fried Chicken for similar recipes.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 to 3/4 c. of tapioca or corn starch (read why flour is not a good substitute)

Dijon mustard

1 tsp. of grated ginger

juice of half a lemon

about 1/8 c. of light soy sauce

mayo

2 generous 1 tablespoones of rice wine

1 tbsp. of finely sliced scallions, to garnish

8-9 chicken thigh fillets (I used skinless), cut into two-inch cubes

Sriracha

about 2 c. of vegetable cooking oil

Equipment:

bowl

frying pan

Cooking instruction summary:

InstructionsPlace the chicken fillet cubes in a bowl. Add the rice wine, soy sauce, lemon juice and ginger. Mix well. Cover and allow to marinate in the fridge for about an hour.Heat the cooking oil.Dredge each piece of chicken in starch and cook in batches over medium-high heat. Depending on the size of your frying pan, you may need to cook all the chicken in three to four batches. If the temperature is correct, each batch should cook in about five minutes without the chicken pieces turning too dark.Drain the fried chicken fillets on a rack or a stack of kitchen paper. Transfer to a serving platter.Drizzle the mayo, mustard and Sriracha over the fried chicken. Sprinkle with finely sliced scallions.

 

Step by step:


1. Place the chicken fillet cubes in a bowl.

2. Add the rice wine, soy sauce, lemon juice and ginger.

3. Mix well. Cover and allow to marinate in the fridge for about an hour.

4. Heat the cooking oil.Dredge each piece of chicken in starch and cook in batches over medium-high heat. Depending on the size of your frying pan, you may need to cook all the chicken in three to four batches. If the temperature is correct, each batch should cook in about five minutes without the chicken pieces turning too dark.

5. Drain the fried chicken fillets on a rack or a stack of kitchen paper.

6. Transfer to a serving platter.

7. Drizzle the mayo, mustard and Sriracha over the fried chicken. Sprinkle with finely sliced scallions.


Nutrition Information:

Quickview
1394k Calories
2g Protein
148g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
1394k
70%

Fat
148g
229%

  Saturated Fat
118g
744%

Carbohydrates
23g
8%

  Sugar
1g
1%

Cholesterol
4mg
1%

Sodium
629mg
27%

Alcohol
1g
9%

Get Enough Of These
Protein
2g
4%

Vitamin K
46µg
45%

Vitamin E
5mg
38%

Vitamin C
12mg
15%

Selenium
3µg
5%

Manganese
0.09mg
4%

Phosphorus
30mg
3%

Vitamin B3
0.6mg
3%

Iron
0.5mg
3%

Magnesium
10mg
3%

Vitamin B6
0.05mg
3%

Folate
9µg
2%

Fiber
0.59g
2%

Vitamin B1
0.03mg
2%

Potassium
77mg
2%

Copper
0.04mg
2%

Vitamin B2
0.03mg
2%

Vitamin B5
0.13mg
1%

Zinc
0.16mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Butternut Squash and Spinach Pasta Casserole with Caramelized Onions – 5 Points

Laa Loosh

Aloo Baingan (Eggplant with Potatoes)

Spice Up the Curry

Slow Cooker Balsamic Pork with Polenta and Avocado Cream

Dinners Dishes and Desserts

20 Minutes Thai Red Curry Spaghetti Squash Bowls

Country Cleaver

Soft Chin Chin

Afrolems