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:
covered percent of daily need
