Karaage
Bite-sized chicken pieces marinated in soy, ginger, and sake, lightly dusted and deep-fried until juicy inside and shatteringly crisp outside.
Cuisines
Japanese
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 300 grams | boneless chicken thighs |
| 2 tablespoons | soy sauce |
| 1 tablespoon | sake |
| 1 tablespoon | mirin |
| 1 teaspoon | grated ginger |
| 1 clove | garlic, minced |
| 1 cup | potato starch |
| 1 cup | all-purpose flour |
| — | vegetable oil for frying |
| — | lemon wedges for serving |
| — | salt to taste |
Instructions
- 1 Cut the chicken thighs into bite-sized pieces.
- 2 In a bowl, mix soy sauce, sake, mirin, grated ginger, and minced garlic.
- 3 Add the chicken pieces to the marinade and mix well. Let it marinate for at least 15 minutes.
- 4 In a separate bowl, combine potato starch and all-purpose flour.
- 5 Heat vegetable oil in a deep pan to 170°C (340°F).
- 6 Dredge the marinated chicken pieces in the flour mixture, ensuring they are well coated.
- 7 Fry the chicken pieces in batches until golden brown and cooked through, about 5-6 minutes per batch.
- 8 Remove the chicken from the oil and drain on a paper towel.
- 9 Season with salt to taste and serve with lemon wedges.
Tips
For extra crispiness, double fry the chicken by frying it a second time at 190°C (375°F) for 1-2 minutes.