Chicken Thigh, Skin On | Bone Out 500g
123The Meatbox NZ
SKU:Fresh, great quality Chicken is an absolute must in any kitchen. Skin on, boneless Chicken Thighs are great as a tasty take on the Japanese style Karaage Chicken.
- Growth Hormone Free
- Bleach and chlorine-free
- Locally sourced and ethically farmed
- Cut fresh to order only
- Halal Chicken
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$13.50
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Add Address- Try as a tasty take on the Japanese style Karaage Chicken. Ingredients; 500 grams Boneless skin-on chicken thighs (cut into 1 1/2 inch pieces) 1 tablespoon Fresh ginger (grated) 1 clove Garlic (grated) 2 tablespoons Soy sauce 1 tablespoon Sake 2 teaspoons Granulated sugar granulated 1/3 cup Potato starch Vegetable oil (for frying) Lemon (for serving) 1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
- Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 180 degrees.
- Line a wire rack with 2 sheets of paper towels and get your tongs out.
- Put the potato starch in a bowl and add a handful of chicken to the potato starch and toss to coat each piece evenly.
- Fry the Chicken in batches until the exterior is a medium brown and the chicken is cooked through.
- Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
- Serve with lemon wedges.
Per 100g:
Calories: 168 Total Fat: 7.6g Carboydrates: 0g Fiber: 0g Protein: 24.9g
Shelf Life: Refer to the Best Before Date on Packet
No Allergen
Gluten, Soy and Dairy Free
Cooking Tips
- Try as a tasty take on the Japanese style Karaage Chicken. Ingredients; 500 grams Boneless skin-on chicken thighs (cut into 1 1/2 inch pieces) 1 tablespoon Fresh ginger (grated) 1 clove Garlic (grated) 2 tablespoons Soy sauce 1 tablespoon Sake 2 teaspoons Granulated sugar granulated 1/3 cup Potato starch Vegetable oil (for frying) Lemon (for serving) 1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
- Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 180 degrees.
- Line a wire rack with 2 sheets of paper towels and get your tongs out.
- Put the potato starch in a bowl and add a handful of chicken to the potato starch and toss to coat each piece evenly.
- Fry the Chicken in batches until the exterior is a medium brown and the chicken is cooked through.
- Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
- Serve with lemon wedges.
Product Info
Per 100g:
Calories: 168 Total Fat: 7.6g Carboydrates: 0g Fiber: 0g Protein: 24.9g
Shelf Life: Refer to the Best Before Date on Packet
No Allergen
Gluten, Soy and Dairy Free
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- You're getting better, fresher product that hasn't been sitting in the supply chain waiting to reach a store.
- We only prepare your order when it comes in, meaning it's cut fresh every time.
- Portion friendly sizing and packaging means theres no reason for any waste.
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- Questions
New ZealandFresh chicken thighs
Coming from Auckland I was a little apprehensive about how the chicken would be packed and kept fresh. I need not have worried as my meat pack was packed perfectly and the frozen packs were in place doing their job so it arrived chilled and fresh. Will definitely be ordering again.
