Chicken Karaage (Japanese Fried Chicken)
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Chicken Karaage (Japanese Fried Chicken) Recipe
Traditionally, potato starch (flour) is used for a crispy batter, but you may substitute with corn starch (flour), as well as a mixture of half plain flour with half potato/corn starch.
- 200 grams boneless chicken thigh cut to uniform, bite-sized pieces
- 80 grams potato starch (flour) sifted; use more if needed
- vegetable oil for deep frying
- 1 lemon wedge
- 1 tbsp light soy sauce
- 1 tbsp sake may substitute with white wine or rice wine
- 4 garlic cloves peeled and minced
- 1/2 tbsp ginger juice grate some ginger and squeeze the pulp
- 2 dashes white pepper powder
- Mix chicken pieces with marinade (A) for 30 minutes.
- Coat marinaded chicken pieces in sifted potato starch.
- Heat oil in wok or pan (180°C/356°F), test the temperature with a piece of batter (it should bubble right away gently when added to oil). Deep fry in batches, until evenly golden brown. Tip: For extra crispiness and dryness, turn up the heat during the last 30-60 seconds of deep-frying.
- Drained fried chicken on wire rack or kitchen paper towels before transferring to serving plate. Serve with a lemon wedge.
Noob Cook Tips
- Traditionally, potato starch (flour) is used for a crispy batter, but you may substitute with corn starch (flour), as well as a mixture of half plain flour with half potato/corn starch.
- For extra crispiness and dryness (leftovers reheat better), turn up the heat during the last 30-60 seconds of deep-frying.