RecipesDinner
Dinner
Chicken Karaage
Soy and ginger chicken dusted in potato starch and baked until deep golden and crisp, served from the tray with lemon wedges.
- Serves
- 3
- Prep
- 15min
- Cook
- 20min
- Total
- 35min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 306kcal
- Protein
- 34.6g
- Carbs
- 10.5g
- Fat
- 13.1g
- Fibre
- 0.7g
Ingredients
For 3 servings · MetricUS
- 500gboneless skinless chicken thighs, cut into 4cm pieces
- 2 tbspsoy sauce
- 1 tbspsake or mirin
- 1 tbspfresh ginger, grated
- 2 clovesgarlic, crushed
- 1 tspsesame oil
- 1 tspcaster sugar
- 60gpotato starchor cornflour
- 1 tbspneutral oil
- 1lemon, cut into wedgesto serve
- 1 lbboneless skinless chicken thighs, cut into 1.5in pieces
- 2 tbspsoy sauce
- 1 tbspsake or mirin
- 1 tbspfresh ginger, grated
- 2 clovesgarlic, crushed
- 1 tspsesame oil
- 1 tspgranulated sugar
- ½ cuppotato starchor cornstarch, about 2 oz
- 1 tbspneutral oil
- 1lemon, cut into wedgesto serve
Method
Marinate.
Cut the chicken thighs into bite-size pieces and put them in a bowl with the soy sauce, sake, ginger, garlic, sesame oil and sugar.
Mix well and marinate for at least 30 minutes, or overnight in the fridge for a deeper flavour.
Coat and bake.
Heat the oven to 200C fan (425F). Set a wire rack over a baking tray and brush lightly with the oil.
Lift the chicken pieces from the marinade, letting the excess drip off, and toss in the potato starch until evenly coated.
Space the pieces out on the rack and bake for 20 to 22 minutes, turning halfway, until deep golden and crisp with no pink in the middle.
Serve.
Serve straight from the tray with lemon wedges to squeeze over.