Japanese Karaage! This was one of my FAVOURITE dishes to order when I went to Japanese restaurants. The key to Karaage is to marinate it first in order to give it a nice depth of flavour and then to give it a quick deep fry for about 4 minutes to allow for a beautiful crispy outside!

I decided to accompany this batch of Karaage with some sticky rice and a fresh artichoke and sprout salad.

Nutrition information:

  • Karaage (per piece): ~5g carbs
  • Sticky rice: ~80g carbs

Total (for a meal with 6 pieces of Karaage): ~110g carbs