Recipe courtesy of Shota Nakajima
Chicken Karaage
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- Level: Intermediate
- Total: 2 hr 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1628
- Total Fat
- 141 g
- Saturated Fat
- 22 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 46 g
- Cholesterol
- 272 mg
- Sodium
- 1091 mg
When I land in Japan the first thing I get is chicken karaage and a rice ball. This is the ultimate comfort food for me. I even opened a restaurant called Taku, where we specialize in this dish.
- Level: Intermediate
- Total: 2 hr 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1628
- Total Fat
- 141 g
- Saturated Fat
- 22 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 46 g
- Cholesterol
- 272 mg
- Sodium
- 1091 mg
Ingredients
Chicken:
Yuzu Cayenne Dipping Sauce:
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Directions
Special equipment:
a deep-fry thermometer- For the chicken: In a medium bowl mix together sugar, sake, soy sauce, mayonnaise and ginger. Add chicken and lightly massage to coat. Refrigerate at least 2 hours or overnight.
- Mix the flour and potato starch together in a medium bowl. Remove the chicken from the marinade, add it to the flour mixture and toss to coat.
- Heat oil in a large Dutch oven to 280 degrees F. Working in batches, fry the chicken in the oil at 280 degrees F for 2 to 3 minutes. Remove from the oil and drain on a rack or paper towels. Increase the heat to 375 degrees F. Fry the chicken for a second time until cooked through, 3 to 4 minutes. Remove from the fryer and drain on a rack or paper towels. Season with your favorite furikake mix.
- For the yuzu-cayenne dipping sauce: Combine the mayonnaise, yuzu kosho, yuzu extract and cayenne in a bowl and mix well.
- Serve the chicken with lemon wedges and the dipping sauce.
