Side / Turkish
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Chicken Karaage
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- Ingredients
- 9
- From the kitchen
- Japanese
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Ingredients & measures
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0 of 9 ingredients ready
- Chicken450 grams Boneless skin
- Ginger1 tablespoon
- Garlic1 clove
- Soy sauce2 tablespoons
- Sake1 tablespoon
- Granulated sugar2 teaspoon
- Potato starch1/3 cup
- Vegetable oil1/3 cup
- Lemon1/3 cup
LET’S MAKE SOMETHING GOOD
Preparation
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 5 of 9 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 701 kcal
- Fat
- 72.9 g
- Carbohydrate
- 12 g
- Protein
- 2.9 g
Vegetable oil assumption: Unspecified cooking oil is estimated as USDA soybean cooking oil. The full measured amount is included; fatty-acid composition can differ with the actual oil type.
Not included: Chicken, Sake, Potato starch, Lemon.
- Chicken: No unambiguous USDA portion weight matches this measure.
- Sake: No quantifiable edible weight or reliable USDA food match is available.
- Potato starch: No quantifiable edible weight or reliable USDA food match is available.
- Lemon: No unambiguous USDA portion weight matches this measure.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
5 of 9 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories701
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 72.9 g | 93% |
| Saturated Fat 11.4 g | 57% |
| Trans Fat Unavailable | — |
| Cholesterol 0 mg | 0% |
| Sodium 1,759.1 mg | 76% |
| Total Carbohydrate 12 g | 4% |
| Dietary Fiber 0.4 g | 2% |
| Total Sugars 8.6 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 2.9 g | — |
| Vitamin D 0 µg | 0% |
| Calcium 17 mg | 1% |
| Iron 0.6 mg | 3% |
| Potassium 176.3 mg | 4% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Granulated sugar.
- Includes Added Sugars: USDA data missing for Ginger, Garlic, Soy sauce, Granulated sugar, Vegetable oil.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Chicken · 450 grams Boneless skin
Excluded: No unambiguous USDA portion weight matches this measure.
Generic chicken uses raw edible meat only, without bones or skin. Different cuts and skin content change the estimate. USDA source ↗
- Ginger · 1 tablespoon
6 g edible ingredient. Converted with US volume units from USDA 1 tsp = 2 g.
Raw ginger root, not ground dried ginger. USDA source ↗
- Garlic · 1 clove
3 g edible ingredient. USDA portion: 1 clove = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- Soy sauce · 2 tablespoons
32 g edible ingredient. USDA portion: 1 tbsp = 16 g.
Estimate uses USDA Soy sauce made from soy and wheat (shoyu). Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Sake · 1 tablespoon
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Granulated sugar · 2 teaspoon
8.4 g edible ingredient. USDA portion: 1 tsp = 4.2 g.
White granulated sugar, not brown, icing, or caster sugar. USDA source ↗
- Potato starch · 1/3 cup
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Vegetable oil · 1/3 cup
72.667 g edible ingredient. USDA portion: 1 cup = 218 g.
Unspecified cooking oil is estimated as USDA soybean cooking oil. The full measured amount is included; fatty-acid composition can differ with the actual oil type. USDA source ↗
- Lemon · 1/3 cup
Excluded: No unambiguous USDA portion weight matches this measure.
Edible lemon flesh without peel. Lemon juice needs its own food mapping. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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