Karaage

Karaage

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

Chicken Thigh 300 grams Chicken Thigh , boneless
soy sauce 2 tablespoons Soy sauce
sake 1 tablespoon Sake
mirin 1 tablespoon Mirin
Ginger 1 teaspoon Ginger , grated
Garlic 1 clove Garlic , minced
potato starch 1 cup Potato starch
Flour 1 cup Flour
vegetable oil — Vegetable oil , for frying
Lemon — Lemon , wedges for serving
salt — Salt , to taste

Instructions

  1. 1 Cut the chicken thighs into bite-sized pieces.
  2. 2 In a bowl, mix soy sauce, sake, mirin, grated ginger, and minced garlic.
  3. 3 Add the chicken pieces to the marinade and mix well. Let it marinate for at least 15 minutes.
  4. 4 In a separate bowl, combine potato starch and all-purpose flour.
  5. 5 Heat vegetable oil in a deep pan to 170°C (340°F).
  6. 6 Dredge the marinated chicken pieces in the flour mixture, ensuring they are well coated.
  7. 7 Fry the chicken pieces in batches until golden brown and cooked through, about 5-6 minutes per batch.
  8. 8 Remove the chicken from the oil and drain on a paper towel.
  9. 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.