Description
Karaage, Japan’s iconic fried chicken, marries the simple elegance of Japanese cuisine with the universal love for fried chicken. Each bite is a crunch-filled journey through flavors carefully curated to tantalize the taste buds – a harmonious blend of soy, ginger, and garlic, wrapped in a crispy, golden exterior that’s been gently kissed by the heat. The addition of a fresh lemon squeeze adds a bright, acidic contrast, elevating the dish to a sublime culinary experience.
Ingredients
1 lb boneless chicken thighs (skin-on for extra flavor)
2 cups Vegetable oil (or any neutral oil for frying)
1 cup Potato Starch (alternative: cornstarch, rice flour, or tapioca starch)
1 lemon (for serving, highly recommended!)
Marinade:
1 tablespoon Sake (or Dry Sherry Wine, or rice vinegar)
1 teaspoon white granulated sugar
1 tablespoon Mirin
2 tablespoons regular soy sauce (not dark soy sauce)
1 tablespoon Ginger, grated
1 teaspoon Garlic, grated
¼ teaspoon Black pepper
Instructions
Cut the chicken thighs into 1.5-inch bite-sized pieces. Keep the skin on if present.
In a large bowl, combine chicken and marinade ingredients. Massage well to ensure each piece is coated. For optimal flavor, marinate for at least 15 minutes.
Place potato starch in a separate bowl. Coat each piece of chicken thoroughly.
Heat oil in a deep frying pan or wok to 350°F. Test oil readiness with a chopstick; bubbles should form around it.
Fry chicken in batches until golden and crispy, about 3-4 minutes. Ensure an internal temperature of 165°F.
Drain chicken on a wire rack or paper towels. Serve with fresh lemon juice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 540