RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	47.5381
Energy (kCal)	2027.35
Carbohydrates (g)	7.8072
Total fats (g)	200.7457
Fatty acids, total saturated 20:0 (g)	0.1314
Fatty acids, total saturated 18:3 undifferentiated (g)	2.0174
Fatty acids, total polyunsaturated 17:1 (g)	0.1771
Fatty acids, total trans-monoenoic (g)	0.7293
Fatty acids, total saturated 20:4 undifferentiated (g)	0.6025
Fatty acids, total saturated 4:0 (g)	0.0045
Fatty acids, total trans (g)	1.0374
Riboflavin (mg)	0.2286
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0634
Fatty acids, total polyunsaturated 24:1 c (g)	0.0045
Fatty acids, total saturated 18:4 (g)	0.0408
Fatty acids, total saturated 18:0 (g)	9.8439
Tocopherol, delta (mg)	0.0000
Arginine (g)	3.3301
Proline (g)	3.5477
Fatty acids, total polyunsaturated 18:1 t (g)	0.6478
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1757
Adjusted Protein (g)	0.0000
Cystine (g)	0.4216
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	47.4438
Copper, Cu (mg)	0.2052
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4567
Total lipid (fat) (g)	200.7457
Vitamin K (phylloquinone) (g)	1.8328
Cholesterol (mg)	475.6500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0236
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.8042
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1580
Folate, total (g)	16.1180
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.3126
Vitamin A, IU (IU)	888.6600
Energy (kcal)	2027.3500
Fatty acids, total saturated 16:1 undifferentiated (g)	12.1322
Fatty acids, total saturated 14:1 (g)	0.4130
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7828
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0317
Sugars, total (g)	0.2801
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1812
Vitamin C, total ascorbic acid (mg)	0.0182
Lutein + zeaxanthin (g)	466.5900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0317
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7148
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0226
Magnesium, Mg (mg)	77.3240
Fatty acids, total saturated 16:0 (g)	43.1230
Carbohydrate, by difference (g)	7.8072
Vitamin D (IU)	27.1800
Fructose (g)	0.0463
Fluoride, F (g)	0.0000
Aspartic acid (g)	3.6156
Tyrosine (g)	1.1472
Potassium, K (mg)	782.1900
Fatty acids, total saturated 12:0 (g)	0.0969
Vitamin A, RAE (g)	267.3220
Serine (g)	1.7691
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4957
Fatty acids, total trans-polyenoic 22:4 (g)	0.1359
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0181
Fatty acids, total saturated 22:0 (g)	0.1133
Fatty acids, total saturated 14:0 (g)	1.1472
Histidine (g)	0.9811
Isoleucine (g)	1.3891
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2537
Niacin (mg)	12.9236
Water (g)	237.8527
Fatty acids, total saturated 8:0 (g)	0.0136
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2310
Carotene, beta (g)	0.4680
Sodium, Na (mg)	2868.3720
Iron, Fe (mg)	2.8869
Energy (kJ)	8473.7340
Ash (g)	9.6562
Caffeine (mg)	0.0000
Glycine (g)	5.7365
Fatty acids, total trans-polyenoic (g)	0.3080
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.1993
Fatty acids, total saturated 18:2 undifferentiated (g)	37.6753
Fatty acids, total polyunsaturated (g)	41.1741
Vitamin E (alpha-tocopherol) (mg)	1.2231
Sucrose (g)	0.0532
Vitamin B-6 (mg)	0.6128
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0007
Vitamin D (D2 + D3) (g)	0.9060
Vitamin D3 (cholecalciferol) (g)	0.9060
Lysine (g)	2.6716
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.3262
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.9183
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1223
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1982
Folate, food (g)	16.1180
Fatty acids, total saturated 20:1 (g)	0.9694
Fatty acids, total monounsaturated (g)	86.0115
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	36.9874
Fatty acids, total polyunsaturated 16:1 t (g)	0.0815
Fatty acids, total polyunsaturated 17:0 (g)	0.2310
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0624
Choline, total (mg)	138.0542
Fatty acids, total polyunsaturated 16:1 c (g)	12.0498
Fatty acids, total saturated (g)	54.9247
Vitamin B-12 (g)	2.9445
Calcium, Ca (mg)	45.9840
Fatty acids, total saturated 10:0 (g)	0.0632
Galactose (g)	0.0049
Tocotrienol, gamma (mg)	0.1812
Alanine (g)	3.1244
Glutamic acid (g)	5.9199
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0136
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	267.2700
Leucine (g)	2.6629
Folate, DFE (g)	16.1180
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.3080
Fiber, total dietary (g)	0.7506
Tryptophan (g)	0.2630
Threonine (g)	1.5147
Fatty acids, total polyunsaturated 18:1 c (g)	71.6014
Manganese, Mn (mg)	1.4178
Protein (g)	47.5381
Cryptoxanthin, beta (g)	4.5300
Fatty acids, total saturated 18:1 undifferentiated (g)	72.2876
Betaine (mg)	51.9914
Phosphorus, P (mg)	514.3980
Tocopherol, gamma (mg)	0.6672

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake. | 2. Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes. | 3. In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F | 4. Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	lb	boneless	1993.2	3.5787	43.3974	200.3619
ginger	1/2	tablespoon	grated	8.71	1.8621	0.2335	0.1102
clove	1 -2		grated	0.0	0.0	0.0	0.0
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sake	1	tablespoon		-	-	-	-
black pepper			ground	-	-	-	-
potato starch	1	cup		-	-	-	-
vegetable oil				-	-	-	-

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

Cooking in progress....

Japanese Crispy Fried Chicken - Kara-Age