RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.825
Energy (kCal)	919.36
Carbohydrates (g)	199.6584
Total fats (g)	5.9016
Fatty acids, total saturated 20:0 (g)	0.0023
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1867
Fatty acids, total polyunsaturated 17:1 (g)	0.0052
Fatty acids, total trans-monoenoic (g)	0.0005
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0012
Riboflavin (mg)	0.0751
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1901
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9563
Proline (g)	0.5598
Fatty acids, total polyunsaturated 18:1 t (g)	0.0005
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2027
Adjusted Protein (g)	0.0000
Cystine (g)	0.1729
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	27.0195
Copper, Cu (mg)	0.3148
Maltose (g)	0.0340
Zinc, Zn (mg)	1.7601
Total lipid (fat) (g)	5.9016
Vitamin K (phylloquinone) (g)	5.3878
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0049
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.4625
Folate, total (g)	9.9650
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	14.8225
Energy (kcal)	919.3600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0130
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2532
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	10.4044
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0975
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6518
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	66.8725
Fatty acids, total saturated 16:0 (g)	0.9326
Carbohydrate, by difference (g)	199.6584
Vitamin D (IU)	0.0000
Fructose (g)	1.1947
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.0793
Tyrosine (g)	0.5623
Potassium, K (mg)	175.5850
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.6800
Serine (g)	0.5997
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5918
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0012
Fatty acids, total saturated 22:0 (g)	0.0092
Fatty acids, total saturated 14:0 (g)	0.0164
Histidine (g)	0.2818
Isoleucine (g)	0.4783
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	4.2613
Water (g)	32.5752
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	8.8400
Sodium, Na (mg)	752.2150
Iron, Fe (mg)	1.3572
Energy (kJ)	3845.8775
Ash (g)	3.5334
Caffeine (mg)	0.0000
Glycine (g)	0.5037
Fatty acids, total trans-polyenoic (g)	0.0007
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9735
Fatty acids, total polyunsaturated (g)	2.1612
Vitamin E (alpha-tocopherol) (mg)	0.3188
Sucrose (g)	8.7834
Vitamin B-6 (mg)	0.7280
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4122
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0034
Lycopene (g)	0.0000
Starch (g)	0.2730
Pantothenic acid (mg)	1.3632
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2363
Folate, food (g)	9.9650
Fatty acids, total saturated 20:1 (g)	0.0110
Fatty acids, total monounsaturated (g)	1.9352
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1113
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0019
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.9803
Fatty acids, total polyunsaturated 16:1 c (g)	0.0006
Fatty acids, total saturated (g)	1.1754
Vitamin B-12 (g)	0.0136
Calcium, Ca (mg)	35.5725
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6218
Glutamic acid (g)	2.0928
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.9334
Folate, DFE (g)	9.9650
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0007
Fiber, total dietary (g)	5.4842
Tryptophan (g)	0.1408
Threonine (g)	0.4190
Fatty acids, total polyunsaturated 18:1 c (g)	0.1396
Manganese, Mn (mg)	2.0862
Protein (g)	11.8250
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9006
Betaine (mg)	0.0090
Phosphorus, P (mg)	191.3950
Tocopherol, gamma (mg)	0.0000

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. Wash chicken in cold water and dry well with paper towels. | 2. Cut chicken in 1/2 then each side should be separated into breast, thigh, drum, wing and back. | 3. Cut the breast into 3 equal pieces and the thigh, drum, back and wing into half, then place in a large zip lock bag. | 4. Mix all the remaining ingredients, except the corn starch, flour, salt and oil, in a large bowl with a whisk. | 5. Pour the marinade into the zip lock bag with the chicken pieces, knead and refrigerate for at least 1 hour (overnight is okay as well). | 6. Clean and dry the large bowl that was used to mix the marinade, then add the cornstarch, flour, salt and mix well. | 7. When ready to cook, remove the chicken from the fridge and individually coat with the dry mix and place on a greased cookie sheet. | 8. Heat, to 350F, enough oil in a large wok that will allow the chicken pieces to be completely submerged in the oil. | 9. Fry chicken pieces until golden brown, then drain and place back on the greased cookie. | 10. Finish in a 375°F oven on bake for 10-15 minutes and serve garnished with lime wedges on lettuce leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fryer chicken	3 -4			0.0	0.0	0.0	0.0
japanese soy sauce	2	tablespoons		-	-	-	-
garlic clove	1		grated	-	-	-	-
ginger	1	inch	grated	-	-	-	-
miso	1	tablespoon		33.66	4.3129	2.1743	1.0217
cooking sherry	1	tablespoon		-	-	-	-
wasabi powder	1/2	teaspoon		9.49	1.4992	0.0725	0.3543
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
flour	1	cup		578.28	126.6054	9.401	2.2436
kosher salt	1	teaspoon		-	-	-	-
canola oil				-	-	-	-

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

Cooking in progress....

Kosher Vancouver Karaage Fried Chicken