This karaage has such an elegant aroma from the shirauo dashi! It's crispy on the outside and juicy inside - absolutely delicious!
Ingredients
1 servings- Chicken thigh1
- Potato starchto taste
- Oilto taste
- Shirauo dashi (Yamaki Kappou Shirauo Dashi)2 tbsp
- Minced garlic1 clove
- Minced ginger1 clove
Directions
45 min- 1
Cut the chicken thigh into bite-sized pieces.
- 2
Combine 2 tbsp shirauo dashi, 1 clove minced garlic, and 1 clove minced ginger, then marinate the chicken in this mixture for about 30 minutes.
- 3
Once the chicken has absorbed the flavors, coat it evenly with potato starch to taste.
- 4
Heat oil to taste in a frying pan and deep-fry the chicken until golden brown and cooked through.
- 5
For extra crispiness, remove the fried chicken and fry it again briefly until the surface turns a rich golden-brown color.
Tips
Coat the chicken generously with potato starch for a crispy exterior. Double-frying the chicken results in a crunchy outside while keeping the inside juicy.
Nutrition
Per serving- Calories420 kcal
- Protein22 g
- Fat24 g
- Carbs18 g
- Sodium1.2 g
This karaage has such an elegant aroma from the shirauo dashi! It's crispy on the outside and juicy inside - absolutely delicious!
Ingredients
1 servings- Chicken thigh1
- Potato starchto taste
- Oilto taste
- Shirauo dashi (Yamaki Kappou Shirauo Dashi)2 tbsp
- Minced garlic1 clove
- Minced ginger1 clove
Directions
45 min- 1
Cut the chicken thigh into bite-sized pieces.
- 2
Combine 2 tbsp shirauo dashi, 1 clove minced garlic, and 1 clove minced ginger, then marinate the chicken in this mixture for about 30 minutes.
- 3
Once the chicken has absorbed the flavors, coat it evenly with potato starch to taste.
- 4
Heat oil to taste in a frying pan and deep-fry the chicken until golden brown and cooked through.
- 5
For extra crispiness, remove the fried chicken and fry it again briefly until the surface turns a rich golden-brown color.
Nutrition
Per serving- Calories420 kcal
- Protein22 g
- Fat24 g
- Carbs18 g
- Sodium1.2 g
Tips
Coat the chicken generously with potato starch for a crispy exterior. Double-frying the chicken results in a crunchy outside while keeping the inside juicy.