Karaage (Japanese Fried Chicken)
A Japanese-style fried chicken made by marinating boneless chicken thigh in sake, soy sauce, garlic and ginger, coating it in potato starch, and double-frying until crisp. Crunchy outside and juicy inside, it's a favorite for lunchboxes and as a snack with drinks.
Ingredients
Ingredients
- Boneless chicken thigh200 g
- Potato starch3 tbsp
- Cooking oilAs needed
- Beaten egg1/2
Marinade
- Cooking sake3 tbsp
- Soy sauce1/2 tbsp
- Salt & pepperA pinch
- Minced garlic1/4 tsp
- Minced ginger1/4 tsp
Directions
- 1
Place 200 g of boneless chicken thigh skin-side down and cut into bite-sized pieces.
- 2
Add 3 tbsp sake and toss the chicken, then mix in a pinch of salt and pepper, 1/4 tsp minced garlic and 1/4 tsp minced ginger, and marinate for 20–30 minutes.
- 3
Beat an egg and add just half of it, then mix.
- 4
Add 1/2 tbsp soy sauce and mix well.
- 5
Add 3 tbsp potato starch and mix evenly, then wrap each piece of meat with its skin to prepare for frying.
- 6
Heat cooking oil to 170°C in a deep pan. When a drop of batter rises immediately and bubbles form, fry the larger pieces first.
- 7
After 2–3 minutes, once the coating firms up slightly, take the pieces out and let them rest for 5 minutes.
- 8
Raise the oil temperature slightly to 180°C and fry once more until golden brown.
- 9
Take out the fried karaage and let the excess oil drain for a moment.
- 10
Plate it up and it's done!
Tips
Before frying, wrap each piece of chicken thigh in its own skin so the karaage keeps a neat, attractive shape.