Chicken Karaage
Crispy Japanese fried chicken marinated in soy sauce and sake — incredibly juicy inside and golden outside. The perfect appetizer you won't be able to resist!
Ingredients
- 450 g Boneless chicken breast or thighs
- 1 tbsp Grated ginger
- 1 clove Garlic
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 2 tsp Sugar
- 0.33 cup Potato starch
- 0.33 cup Vegetable oil
- 1 pcs Lemon
Instructions
- Grate the ginger and mince the garlic. In a bowl, combine the ginger, garlic, soy sauce, sake, and sugar — stir well until the sugar dissolves completely. Add the chicken, cut into pieces approximately 3–4 cm, and mix thoroughly so the marinade evenly coats each piece. Cover the bowl and refrigerate for at least 1 hour.
- Pour vegetable oil into a thick-bottomed pot to a depth of about 2.5 cm and heat to 180°C. Line a rack or plate with two layers of paper towels — these will be used to drain excess oil. Pour the potato starch into a separate bowl.
- Remove the chicken from the marinade. In small batches, coat the pieces in potato starch, shaking off any excess — each piece should be evenly coated on all sides.
- Fry the chicken in small batches in the heated oil until the crust becomes golden brown and the meat is cooked through — approximately 4–5 minutes. Transfer the cooked pieces to the prepared rack with paper towels. If you want an especially crispy crust that stays crunchy longer, let the chicken cool slightly, then fry each batch again until a deeper golden color is achieved. Serve with lemon wedges.