japaneseutama· 4 servings
≈190 kkal · P 2.1g · L 4.2g · KH 36.5g (per recipe, TKPI estimate)
Karaage-zaru
MBG-eligible
Ingredients
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 cup cornstarch
- 1 cup vegetable oil, for frying
- 1 lemon, halved
Instructions
- 11. In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, soy sauce, and sesame oil.
- 22. Add chicken pieces to the bowl and toss to coat evenly.
- 33. Let the chicken marinate in the refrigerator for at least 2 hours.
- 44. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 55. In a separate bowl, combine beaten egg and panko breadcrumbs.
- 66. Remove chicken from the marinade and dip each piece into the egg mixture, then coat with cornstarch.
- 77. Carefully place the coated chicken into the hot oil and fry for 8-10 minutes, or until golden brown and crispy.
- 88. Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
- 99. Serve karaage-zaru hot, with lemon wedges on the side for squeezing over the chicken.
Source: llm-generated