Karaage Chicken (Japanese Fried Chicken) Recipe
Enjoy the crispy and delicious Karaage Chicken, a Japanese favorite perfect for any occasion.
Equipment
- pan
- mixing bowl
- wire rack
Ingredients
Marinade
- 300 g boneless skin-on chicken thighs
- 3 tablespoon soy sauce
- 1 tablespoon cooking sake
- 5 g fresh ginger, grated
- 2 cloves garlic, crushed
To Fry
- ¼ cup katakuriko potato starch to coat
- cooking oil for frying
To Serve
- Japanese mayonnaise
- lemon wedges
Instructions
Preparation
- Cut the chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness.
- Add the grated ginger, crushed garlic, soy sauce, and cooking sake to a bowl and mix until combined. Add the chicken, coat well, and allow to marinate for 30 minutes.
- Drain any excess liquid from the chicken and add the potato starch. Mix until the pieces are fully coated.
Cooking
- Heat cooking oil in a pan to around 180°C. Test the temperature by dropping in some flour (if it sizzles on impact, the oil is hot enough).
- Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown, then remove and allow to drain on a wire rack or kitchen roll.
Serving
- Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.
Notes
Chicken thighs are recommended for more flavor and less dryness.
Nutrition
Serving: 1pieceCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 250mgFiber: 1gCalcium: 1mgIron: 3mg
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