Chicken breast can be crispy too! With clever scoring and potato starch technique, you'll get perfectly crispy karaage every time! ♪
Ingredients
2 servings- Chicken breast1 piece (250g)
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Grated ginger1/2 tbsp
- ★Grated garlic1/2 tbsp
- Potato starch4 tbsp
Directions
35 min- 1
Cut 1 piece of chicken breast (250g) in half along the grain, then slice at a diagonal into 1-1.5cm wide pieces. Make 3-4 shallow cuts on each piece.
- 2
Add the ★ seasonings and marinate for 5-10 minutes to let the flavors infuse.
- 3
Add 4 tbsp potato starch and mix everything well together.
- 4
Coat both sides of the chicken pieces generously with extra potato starch, making sure to coat the cuts as well. Let it rest for 10 minutes.
- 5
Once the potato starch has absorbed the moisture and the surface feels dry, begin frying in medium-heat oil.
- 6
When the surface is golden brown, remove from heat and serve immediately while hot.
Tips
If the flavor seems a bit mild, finish with a light sprinkle of salt to enhance the taste. The cuts can be adjusted to your preference - there's no fixed depth or number required. After coating with potato starch, waiting until about 80% of the surface turns brown and 20% remains white will maximize the crispiness.
Nutrition
Per serving- Calories320 kcal
- Protein28 g
- Fat14 g
- Carbs12 g
- Sodium1.8 g
Chicken breast can be crispy too! With clever scoring and potato starch technique, you'll get perfectly crispy karaage every time! ♪
Ingredients
2 servings- Chicken breast1 piece (250g)
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Grated ginger1/2 tbsp
- ★Grated garlic1/2 tbsp
- Potato starch4 tbsp
Directions
35 min- 1
Cut 1 piece of chicken breast (250g) in half along the grain, then slice at a diagonal into 1-1.5cm wide pieces. Make 3-4 shallow cuts on each piece.
- 2
Add the ★ seasonings and marinate for 5-10 minutes to let the flavors infuse.
- 3
Add 4 tbsp potato starch and mix everything well together.
- 4
Coat both sides of the chicken pieces generously with extra potato starch, making sure to coat the cuts as well. Let it rest for 10 minutes.
- 5
Once the potato starch has absorbed the moisture and the surface feels dry, begin frying in medium-heat oil.
- 6
When the surface is golden brown, remove from heat and serve immediately while hot.
Nutrition
Per serving- Calories320 kcal
- Protein28 g
- Fat14 g
- Carbs12 g
- Sodium1.8 g
Tips
If the flavor seems a bit mild, finish with a light sprinkle of salt to enhance the taste. The cuts can be adjusted to your preference - there's no fixed depth or number required. After coating with potato starch, waiting until about 80% of the surface turns brown and 20% remains white will maximize the crispiness.