Chicken Karaage Recipe
Chicken karaage is a beloved dish in Japanese cuisine and a popular choice among Asian food enthusiasts. Its irresistible combination of a crispy coating and a flavorful marinade has made it a sensation worldwide.
Ingredients
- 1 lb boneless chicken thighs
- 1/2 tablespoon freshly grated ginger
- 1-2 cloves of freshly grated garlic
- 3 tablespoons soy sauce
- 1 tablespoon sake Japanese rice wine
- Ground black pepper for additional spiciness
- 1 cup potato starch for coating
- Vegetable oil for frying
Instructions
- Cut the chicken thighs into bite-sized pieces.1 lb boneless chicken thighs
- In a container or a plastic bag, combine the grated ginger, grated garlic, soy sauce, and sake. Mix well.1/2 tablespoon freshly grated ginger, 1-2 cloves of freshly grated garlic, 3 tablespoons soy sauce, 1 tablespoon sake, Ground black pepper
- Add the chicken to the marinade and mix until each piece is coated. Let it marinate in the fridge for 15 to 20 minutes.
- Heat vegetable oil in a deep frying pan or wok to 180 degrees Celsius or 350 degrees Fahrenheit.Vegetable oil
- Remove the chicken from the marinade and coat each piece with potato starch.1 cup potato starch
- Fry the coated chicken in the hot oil until golden and crispy. Lift the chicken from the oil occasionally to allow it to crisp up.
- Once cooked, remove the chicken from the oil and place it on a paper towel to drain any excess oil.