Curry Chicken Karaage
鶏のカレー揚げ · Tori no Curry-age
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is karaage, Japanese fried chicken, with a twist: the chicken thigh is marinated in soy sauce and a little curry powder before it gets its light potato starch coating. The curry adds a gentle, savory aroma without any heat, so even young children take to it happily, and the small pieces are just the right size for little hands. Deep-frying in a thin starch coating keeps the outside crisp and the inside juicy, which is why karaage is one of the most requested dishes in preschool kitchens.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 gchicken thigh
Seasonings
- 2.6 gsoy sauce
- 0.2 gcurry powder
- 8.6 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 9 gvegetable oil
About the Japanese ingredients in this recipe
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Cut the chicken into 20 g pieces.
- 2
Combine the soy sauce and curry powder, add the chicken from step 1, and rub the marinade into the meat.
- 3
Coat the pieces one by one in potato starch and deep-fry in oil at 170°C (340°F). (If the coating comes out soggy, the oil temperature has dropped; raise the heat toward the end of frying so the chicken finishes crisp.)
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 252 kcal | 504 kcal | 252 kcal |
| Protein | 12.6 g | 25.2 g | 12.6 g |
| Fat | 19.7 g | 39.3 g | 19.7 g |
| Carbohydrates | 7.4 g | 14.7 g | 7.4 g |
| Fiber | 0 g | 0 g | 0 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 7.5 mg | 15 mg | 7.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 234 mg | 468 mg | 234 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 252 kcal | 12.6 g | 19.7 g | 7.4 g | 0 g | 0.5 g | 7.5 mg | 0.5 mg | 234 mg |
| 1 adult serving | 504 kcal | 25.2 g | 39.3 g | 14.7 g | 0 g | 0.9 g | 15 mg | 0.9 mg | 468 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
