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Nutrition Facts
Serving Size 1 (249g) Recipe makes 4 servings
Calories 497
Calories from Fat 259		(52%)
Amount Per Serving		%DV
	Total Fat 28.8g	44%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 12.3g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.4g
Cholesterol 157mg		52%
Sodium 1151mg		47%
Potassium 455mg		13%
Total Carbohydrate 18.6g		6%
	Dietary Fiber 0.5g	2%
	Sugars 0.5g
Protein 34.7g		69%
detailed view... how is this calculated?

Kara-Age - Japanese Style Fried Chicken

Recipe #192113 | 1 hour | 40 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Chef floWer
Oct 24, 2006

I love Japanese food, I don't make this recipe to often as I try to stay away from deep frying. It comes from a book called 'Taste of Japan' by Masaki Ko.

SERVES 4 (change servings and units)

Ingredients

8 boneless chicken thighs
oil, for deep frying
1/2 cup cornflour, for coating (you may need a more then 1/2 cup)

For the marinade

50 g fresh gingerroot
4 tablespoons sake or dry white wine
4 tablespoons soy sauce

Garnish

salad leaves

Directions

1
Grate the ginger and squeeze it over a bowl to extract it's juices. Add the sake or wine and soya.
2
Cut the chicken thighs into four chunks and rub well with the marinade, then set aside in the marinade for 30 minutes.
3
Heat the oil slowly for 165-170oC/330-340oF. Pat the chicken dry on paper towel. When the oil is hot, dust the chicken generously with cornflour and lower the pieces into the oil. To maintain the oil temperature, do not add too many chicken pieces at once. Deep fry the chicken pieces for 4-5 mins, until crisp, golden and cooked through.
4
Halve on chicken piece to make sure it is cooked inside. Drain the rest of the chicken, then serve hot or cold.
5
Garnished with salad leaves.

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Featured Reviews for This Recipe

From: Sheynath

On Sep 2, 2009

Great chicken. I like Japanese food, but do not have a great deal of experience cooking it. This is simple to do and has a nice flavor. Served with marinated cucumbers and steamed rice, this made a great Japanese dinner.

0 people found this review helpful

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From: TasteTester

On Jan 30, 2009

This recipe was included in Taste Tester's FAVORITE REVIEWED RECIPES OF 2008. May 23, 2008 — We loved this chicken! I marinated it for about 8 hours and deep-fried it. After frying the first batch, I added a little bit of flour to the cornstarch coating just to make the crust crispier (that's just a personal preference). Both ways, though, the chicken was superb. This is a great recipe and marinade and we really enjoyed it, Chef floWerl

1 person found this review helpful

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From: Mirj

On Mar 14, 2007

Fantastic flavor! I used chicken breasts which had been pounded to within an inch of their lives and they really soaked up the marinade! I grate the ginger by keeping the root in the freezer at all times and then grating it while frozen on my Microplane zester. I used saki and tamari sauce. I don't like to deep fry so I just shallow-fried the chicken, and we loved it!

6 people found this review helpful

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From: Ilovemy4kids

On Oct 31, 2006

A resounding 5 stars for taste and ease in preparation. Anytime my 4 kids unanimously agree on a dish, it stays in my permanent recipe files. I used skinless breasts instead of thighs, cut them up into nugget sized pieces, and used chinese rice wine instead of sake. I added a little bit of sugar for extra flavor. Yummy! Thank you for posting.

5 people found this review helpful

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