WHAT YOU'LL NEED
- ½ kg. chicken breast fillet, cut into 3-inch lengths
- 3 tbsp sake or rice wine
- 1 tbsp Knorr Liquid Seasoning
- 2 tsp garlic, minced
- 2 tsp ginger minced
- ½ cup all purpose flour
- ½ cup cassava starch or cornstarch
- oil for frying
- lemon wedges, to serve
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
464kcal
Energy (kJ)
1943kJ
Protein (g)
28.7g
Carbohydrate incl. fibre (g)
51.9g
Carbohydrate excl. fibre (g)
51.1g
Sugar (g)
0.1g
Fibre (g)
0.9g
Fat (g)
14.2g
Saturated fat (g)
4.0g
Unsaturated fat (g)
8.7g
Monounsaturated fat (g)
5.7g
Polyunsaturated fat (g)
3.1g
Trans fat (g)
0.0g
Cholesterol (mg)
84mg
Sodium (mg)
82mg
Salt (g)
0.21g
Vitamin A (IU)
124IU
Vitamin C (mg)
0.4mg
Calcium (mg)
21mg
Iron (mg)
1.39mg
Potassium (mg)
300mg
Total
1857kcal
7771kJ
114.8g
207.8g
204.2g
0.5g
3.6g
56.6g
16.0g
34.9g
22.7g
12.2g
0.0g
335mg
330mg
0.82g
495IU
1.7mg
85mg
5.55mg
1199mg
Let's Get Cooking
- 1 Give this Chicken Karaage a jam-packed kick full of flavour by combining the sake, Knorr Liquid Seasoning, garlic, and ginger in a bowl and then placing the chicken meat in this mixture. Mix this well and leave this in the chiller for 1 hour.
- 2 The next step is to drain the chicken before coating them in the flour-starch mixture.
- 3 Finally, you can start preparing the chicken for deep frying. Get a big pot and fill it with cooking oil. Set the heat on high until hot then slowly slide the chicken pieces away from you to avoid the oil from splattering. At this point, you will be able to smell the inviting aroma from the cooked chicken. When you see the coating crisp and brown, lift it up with a slotted spoon or tongs then drain it on top of a tray lined with paper towel to remove excess oil.
- 4 No need for take-out because this Chicken Karaage is a simple and delicious meal that can be enjoyed by the family any time of the week.