Chicken Karaage
Chicken Karaage is a quintessential Japanese dish that has won hearts worldwide with its irresistibly crispy exterior and juicy, flavourful interior. Originating as a popular...
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken thigh fillets cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 teaspoon seasame oil
- 2 tablespoons potato starch or cornflour
- 2 tablespoons plain flour
- vegetable oil for frying
- lemon wedges optional, for serving
- Japanese mayonaise optional, for dipping
Instructions
- 1
Marinate the Chicken:
- 2
In a large bowl, combine soy sauce, sake, grated ginger, garlic, and sesame oil. Add the chicken pieces, ensuring they are evenly coated. Cover and marinate in the fridge for 30 minutes to 1 hour.
- 3
Prepare the Coating:
- 4
In a shallow dish, mix potato starch and plain flour. Remove the chicken from the marinade, shaking off any excess liquid, and dredge each piece in the flour mixture, ensuring an even coating.
- 5
Heat the Oil:
- 6
In a deep frying pan or wok, heat about 2-3 cm of vegetable oil to 170°C (340°F).
- 7
Fry the Chicken:
- 8
Fry the chicken pieces in batches to avoid crowding. Fry for 3-4 minutes until lightly golden, then remove and drain on a wire rack or paper towels.
- 9
Double-Fry for Crispiness:
- 10
Increase the oil temperature to 190°C (375°F) and fry the chicken pieces again for 1-2 minutes until deep golden and extra crispy. Drain well.
- 11
Serve:
- 12
Serve hot with lemon wedges and Japanese mayonnaise on the side, if desired.