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Karaage Chicken

Featured in the Honolulu Star-Advertiser on July 15, 2015.

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Ingredients:

Karaage Chicken

  • 2 tablespoons low-sodium shoyu
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, grated
  • 1 tablespoon grated ginger
  • 1/4 teaspoon white pepper
  • 1 pound boneless chicken thighs cut into bite-sized pieces, patted dry with paper towel
  • 1/3 cup potato starch, sifted
  • Vegetable oil for frying
  • 4 wedges lemon

Directions:

  1. In a large bowl, combine shoyu, sugar, sesame oil, garlic, ginger and pepper.
  2. Add chicken and marinate for 30 minutes.
  3. Lightly coat marinated chicken with potato starch.
  4. Heat oil in a wok or medium pot to 350°F.
  5. Fry in small batches until golden brown and chicken is cooked through, about 4-6 minutes.
  6. Serve with lemon wedges.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
300 calories, 16 g fat, 3.5 g saturated fat, 135 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g sugar, 26 g protein

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