Recipe courtesy of Toki Underground
Chicken Karage
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 minutes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 277
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 44 mg
- Sodium
- 632 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 minutes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 277
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 44 mg
- Sodium
- 632 mg
Ingredients
Directions
- Mix together the potato starch, togarashi, garlic, ginger, sake, soy sauce and egg in a large bowl. Add the chicken and toss to coat fully. Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 375 degrees F. Add the chicken and cook until golden brown and cooked through.
