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Japanese Fried Chicken (Tori Karaage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21795.6025
Energy (kCal)997484.972
Carbohydrates (g)1912.3271
Total fats (g)100187.635
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together soy, sake, garlic and ginger. Add chicken to soy mixture and marinate for at least an hour. Heat oil in medium size saucepan. Drain extra liquid from chicken and coat with potato flour. Cook chicken in oil in small batches until golden brown and floating on the surface of the oil. Allow to rest for five minutes and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 70 593.6 55.216 91.16799999999999 6.3839999999999995
    sake 70 - - - -
    garlic 1 teaspoon crushed 4.172 0.9257 0.1781 0.013999999999999999
    ginger 1 teaspoon crushed 1.6 0.3554 0.0364 0.015
    potato flour 1/2 cup 285.6 66.48 5.52 0.272
    chicken thigh 500 cut 996600.0 1789.35 21698.7 100180.95
    canola oil - - - -

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



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