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Japanese-Oriental-Asian Crispy Fried Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.8624
Energy (kCal)6219.92
Carbohydrates (g)57.3001
Total fats (g)605.7459
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop chicken into bite size pieces; put in a sealable bag. | 2. Mince ginger and garlic, put them inside the bag along with the soy sauce, oyster sauce, sake and sesame oil. | 3. Leave for 15 minutes for the flavours to get absorbed. | 4. Add the cornstarch to the bag, shake and mix well. | 5. Fry in heated oil, medium heat. when browned, turn over. at the very end, increase heat to high to get them as crispy as possible. | 6. Drain excess oil on kitchen paper, enjoy! | 7. Uou could add sliced scallions to this too. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 3 5979.6 10.7361 130.1922 601.0857
    ginger 2 cm - - - -
    garlic clove 1 - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    sake 1/2 tablespoon - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    cornstarch 6 tablespoons 182.88 43.8096 0.1248 0.024
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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