Chicken Karaage

Chicken · Japanese classic.

Ingredients

• 450 grams Boneless skin Chicken
• 1 tablespoon Ginger
• 1 clove Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Sake
• 2 teaspoon Granulated sugar
• 1/3 cup Potato starch
• 1/3 cup Vegetable oil
• 1/3 cup Lemon

Method

1. Add ingredients — Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
2. Stir — Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
3. Heat the pan — Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
4. Continue cooking — Line a wire rack with 2 sheets of paper towels and get your tongs out.
5. Add ingredients — Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly.
6. Fry — Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.
7. Continue cooking — Transfer the fried chicken to the paper towel lined rack.
8. Fry — 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.
9. Serve — Serve with lemon wedges.

More Japan recipes

• Sushi Rolls
• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
• Katsu Curry