Chicken Karaage
A traditional Japanese dish in the Chicken classification, featuring 9 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/9 prepped- 450 grams Boneless skinChicken
- 1 tablespoonGinger
- 1 cloveGarlic
- 2 tablespoonsSoy sauce
- 1 tablespoonSake
- 2 teaspoonGranulated sugar
- 1/3 cupPotato starch
- 1/3 cupVegetable oil
- 1/3 cupLemon
Preparation Instructions
Read all instructions before beginning prep work.
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
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