Tori-karaage
1 serving
30 minutes
The word "tori" is familiar to Russians from yakitori, chicken skewers. Actually, it is chicken. And karaage is a method of cooking it: first it is marinated, and then deep-fried.
Calories469.2kcal
Proteins27.2grams
Fats15.5grams
Carbohydrates51.4grams
Sake
20
ml
Mirin
10
ml
Soy sauce
10
ml
Garlic
10
g
Ginger
10
g
Starch
50
g
Deep-frying oil
1.5
l
Salt
to taste
Ground black pepper
to taste
1
For the marinade, grate garlic and ginger on the finest grater to make a puree. Mix them with sake, mirin, and soy sauce, then season with salt and pepper.
- Garlic: 10 g
- Ginger: 10 g
- Sake: 20 ml
- Mirin: 10 ml
- Soy sauce: 10 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the chicken meat into 2-3 centimeter cubes. Place in the marinade, mix well, and let sit for ten minutes.
- Boneless chicken thigh fillet: 150 g
3
Heat oil in a saucepan or pot to 180 degrees. Dredge the chicken pieces and fry until golden brown.
- Deep-frying oil: 1.5 l
- Starch: 50 g
4
Place on paper towels. Serve on a plate lined with tempura paper.
