Japanese · Dinner
Japanese Fried Chicken Bites (No-Chop)
Bite-sized chicken thigh pieces marinated in soy sauce, ginger, and garlic, coated in potato starch, and shallow-fried until crackling and golden. A karaage-style dish requiring no knife work—scissors and a garlic press handle all prep. Served with lemon wedges and mayonnaise on the side.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
36.8gFat
28.1gCarbs
2.1gSugar
0.9gFiber
954mgSodium
204mgChol
6.9gSat Fat
460mgPotassium
30mgCalcium
2.1mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
no-chop
Instructions
1
Prep
Tear the chicken thigh into bite-sized pieces into a mixing bowl. Add soy sauce, ginger-garlic paste, sesame oil, and sake; toss until coated.
2
Marinate
Cover and chill for 20 minutes until the surface looks glossy and darkened.
3
Fry
Heat the vegetable oil in a small frying pan over medium-high heat until a pinch of starch sizzles instantly. Dredge chicken in potato starch, then fry in one batch for 4 to 5 minutes, turning occasionally, until deep golden and crisp.
4
Plate
Drain on paper towels for 2 minutes. Arrange on a plate with lemon wedge, mayonnaise, and snipped scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp ginger-garlic paste
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sake
- 1/2 cup60g potato starch
- 1 cup240ml vegetable oil, for shallow-frying
- 22 lemon wedge
- 2 tbsp2 tbsp mayonnaise, for serving
- 22 scallion
