Karaage (Japanese Fried Chicken)
Chicken Karaage is a Japanese version of fried chicken.
Equipment
Ingredients
- 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
Instructions
- 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 starch to 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.
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