Chicken Karaage is a Japanese version of fried chicken. It is different from traditional fried chicken like KFC’s; it’s more like Bonchon’s in taste (which is Korean, btw) but without the sauce. The chicken is marinated with ginger and sake and coated with potato starch (or cornstarch) before frying which gives a yummy crunch to the chicken even without any skin on.
I served it with rice topped with simple furikake- deep-fried nori and roasted peanuts and sesame seeds. Simple and delicious.
Marinate chicken in sake and soy sauce with ginger for at least an hour..
..add potato/corn starch
..and fry until golden
Serve…with rice; wrapped in lettuce or in a tortilla..your choice. Happy Eating! ü
- 1 pound chicken thigh fillet (or breast fillet) with or w/o skin-on cut into bite-size pieces
- 1 tablespoon ginger, grated
- 1 clove garlic, grated
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 2 teaspoons granulated sugar
- ⅓ cup potato starch
- vegetable oil for frying
- Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Add the potato starchto the chicken to the and mix to coat each piece evenly.
- Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Drain fried chicken on a paper towel. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it’s a darker color after it’s cooled off once.