Chicken Karaage
Chicken Karaage is a Japanese fried chicken dish prepared by marinating chicken pieces, coating them in starch, and deep-frying until crispy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless, cut into bite-sized pieces) | 800 | Grams |
| Soy Sauce (light soy sauce for marinade) | 4 | Tbsp |
| Sake (Japanese rice wine for marinade) | 2 | Tbsp |
| Mirin (sweet rice wine for marinade) | 2 | Tbsp |
| Ginger (fresh, grated) | 1 | Tbsp |
| Garlic (minced) | 2 | Clove |
| Potato Starch (for coating) | 1 | Cup |
| Vegetable Oil (for deep frying) | 1 | Liter |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic to create the marinade.
- Add the chicken pieces to the marinade, mix well, and let it marinate in the refrigerator for at least 1 hour.
- Heat vegetable oil in a deep fryer or a large pot to 170 degrees Celsius.
- Coat each piece of marinated chicken with potato starch, ensuring an even layer.
- Fry the chicken pieces in batches for about 5-6 minutes until golden brown and crispy.
- Remove the chicken from the oil and drain on paper towels.
- Serve the chicken karaage hot with lemon wedges on the side.
Prep
- Marinate chicken in the refrigerator for at least 1 hour.
Kitchen equipment
Deep FryerThermometer