Karaage-Japanese Fried Chiken

1. Cut chicken into 12 pieces.

2. Put the chicken and garlic, ginger, soy sauce, sake and sesame oil into a plastic bag and marinade. Keep it in the fridge overnight or at least for 20 minutes.

3. drain the marinade chicken and cover with potato starch. I often transfer the chicken into another plastic bag and add potato starch in the bag and shake it. It is easy way to cover chicken with potato starch well.

4. put some oil into a pan. Heat it until the oil became about 350 degree. If you can see some bubbles when you put a chopstick in the oil, the temperature is good for cook.

5. put the chicken into the pan in one layer. Each piece of chicken can touch the next one, but put them in one layer. Don't touch them for about 5 minutes until the dough turned hard.

6. stir the chicken until the color turned golden brown. If you want to make more crispy, turn up the heat and cook one or two more minutes. Then, drain the oil.

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Nutrient	Quantity
Total fats	4.5 g
Energy	39.78 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0135 g
Fatty acids, total saturated 20:1	0.009 g
Fatty acids, total saturated 16:1 undifferentiated	0.009 g
Total lipid (fat)	4.5 g
Fatty acids, total saturated 16:0	0.4005 g
Choline, total	0.009 mg
Fatty acids, total saturated 18:0	0.216 g
Fatty acids, total saturated 18:1 undifferentiated	1.7685 g
Fatty acids, total saturated 18:2 undifferentiated	1.8585 g
Fatty acids, total polyunsaturated	1.8765 g
Phytosterols	38.925 mg
Vitamin K (phylloquinone)	0.612 g
Fatty acids, total saturated	0.639 g
Fatty acids, total monounsaturated	1.7865 g
Vitamin E (alpha-tocopherol)	0.063 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 table	0	0	0
Garlic	0.5 table	0	0	0
Chicken	1.5 1/2	0	0	0
Soy sauce	2 table	0	0	0
Sake	1 teaspoon	0	0	0
sesame oil	1 teaspoon	39.78	0	4.5
potato starch	4 table	0	0	0