Chicken Karaage with Lemon Wedges

Crispy and juicy Japanese fried chicken, a popular appetizer or snack. Served with refreshing lemon wedges.

Prep Time

20 minutes

Total Time

35 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.00/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1lbBoneless, skinless chicken thighs(Cut into 1-inch cubes)

£4.50

3tablespoonsSoy sauce(Use gluten-free if desired)

£0.20

1tablespoonSake(Optional, can substitute with mirin or rice wine vinegar)

£0.50

1tablespoonGrated ginger(Freshly grated)

£0.15

2clovesMinced garlic(Freshly minced)

£0.10

1teaspoonSesame oil(Adds flavor)

£0.15

0.5teaspoonBlack pepper(Freshly ground)

£0.05

0.5cupPotato starch(Can substitute with cornstarch)

£0.30

0.3cupAll-purpose flour

£0.05

3cupsVegetable oil(For deep frying)

£1.50

1eachLemon(Cut into wedges, for serving)

£0.50

Total Cost

£8.00

£2.00 per serving

Instructions

1.
In a large bowl, combine the chicken pieces, soy sauce, sake, ginger, garlic, sesame oil, and black pepper. Mix well and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
2.
In a separate bowl, combine the potato starch and flour.
3.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
4.
Dredge each piece of marinated chicken in the potato starch and flour mixture, ensuring it's fully coated. Shake off any excess.
5.
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 4-5 minutes per batch, or until golden brown and cooked through.
6.
Remove the chicken from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
7.
Serve immediately with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (200g)

550 kcal / 2301 kJ

Carbs

24g

9% of RDA

Fat

33g

47% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra crispy chicken, double-fry. Fry the chicken once at a lower temperature (325°F) for 3 minutes, then remove and let rest for 5 minutes. Increase the oil temperature to 350°F and fry again for 2-3 minutes, or until golden brown.

Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy chicken.

Adjust the amount of ginger and garlic to your preference.

Make sure the oil is hot enough before adding the chicken, otherwise the chicken will absorb too much oil.

Cooking Equipment

Large bowl

Deep fryer or large pot

Slotted spoon

Paper towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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