Karaage
唐揚げ
Japanese fried chicken: bite-size pieces marinated in soy, ginger, and garlic, then fried until crunchy.
Serves 4
Prep 25 min
Cook 15 min
Ingredients
- 1.5 lb boneless chicken thighs, cut in bite-size pieces
- 3 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon grated ginger
- 2 cloves garlic, grated
- 1/2 cup potato starch
- 3 cups oil for frying
- 1 lemon, cut in wedges
- Japanese mayonnaise, to serve
Steps
Step 1. Mix the soy sauce, sake, ginger, and garlic. Marinate the chicken for 30 minutes.
Step 2. Toss the chicken in the potato starch to coat evenly.
Step 3. Heat the oil to 340°F. Fry in batches for 4 to 5 minutes until golden and cooked through (165°F).
Step 4. Raise the oil to 375°F and fry again for 1 minute for extra crunch. Drain and serve with lemon and mayonnaise.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.