Japanese · Dinner
Japanese Fried Chicken Bites
Bite-sized chicken thigh chunks marinated in soy sauce, sake, and ginger, dusted in potato starch and double-fried until the crust turns shatteringly crisp while the meat stays juicy inside. Served with lemon wedge and cabbage, this karaage delivers deep umami with bright citrus.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
610Calories
42.2gProtein
38.5gFat
19.1gCarbs
2.9gSugar
0.8gFiber
765mgSodium
205mgChol
6.8gSat Fat
432mgPotassium
36mgCalcium
2.4mgIron
0.7mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut chicken thigh into bite-sized chunks, grate the ginger-fresh and garlic, and place chicken in a bowl.
2
Marinate
Add soy sauce, sake, ginger, garlic, and sugar to the bowl, toss to coat, and refrigerate 20 minutes.
3
Fry
Heat vegetable oil in a small deep pot to 325°F (165°C) and fry chicken for 3 minutes until pale gold and just cooked through.
4
Rest
Transfer chicken to a wire rack and rest 2 minutes until the crust sets.
5
Fry
Return oil to 350°F (175°C) and fry chicken 2 minutes until deep golden brown and crackling, then drain on a wire rack 1 minute.
6
Plate
Serve chicken bites with lemon wedge and cabbage alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 1 tsp1 tsp sugar-white
- 1/2 cup60g potato starch
- 1 cup240ml vegetable oil
- 22 lemon wedge
- cabbage
