:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/e_2GTzbde1BcUcqgJ-Fr/d6e6e1b5ff7302c79cfdd64e6398e7.png "Authentic Japanese Crispy Fried Chicken Karaage")
Authentic Japanese Crispy Fried Chicken Karaage
Japanese Fried Chicken or Karaage is a classic Japanese dish that is often enjoyed as an appetizer, side dish or main meal. This flavorful dish consists of bite-sized chicken pieces marinated in a blend of soy sauce, ginger, and other seasonings, then dredged in starch and deep-fried to achieve a golden and crisp exterior with a juicy and tender interior.
Ingredients
- 500 g boneless and skinless chicken thighs
- 2 cloves of garlic, minced
- 1 thumb ginger, grated
- 4 tbls soy sauce
- 2 tbls sake
- 2 tbls mirin
- 1 Cup potato starch
- vegetable oil, for frying
- lemon wedges
- Japanese Mayonnaise, to serve
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Directions
Cut the chicken thighs into bite-sized pieces.
In a bowl, mix together the garlic, ginger, soy sauce, sake, and mirin.
Add the chicken pieces to the bowl and mix well, ensuring each piece is coated with the marinade.
Let the chicken marinate for at least 30 minutes or overnight for better flavor.
Heat oil in a deep fryer or large saucepan to 180 degrees Celsius.
Dredge each piece of chicken in potato starch, making sure it is fully coated.
Carefully drop in a few pieces of chicken at a time into the hot oil. Do not crowd the pan.
Fry until they are golden brown, approximately 3-4 minutes. Repeat this process with the remaining chicken.
Drain fried chicken pieces on a wire rack or paper towel.
Serve hot with lemon wedges and Japanese mayonnaise on the side.
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TammersAuthentic Japanese Crispy Fried Chicken Karaage
Japanese Fried Chicken or Karaage is a classic Japanese dish that is often enjoyed as an appetizer, side dish or main meal. This flavorful dish consists of bite-sized chicken pieces marinated in a blend of soy sauce, ginger, and other seasonings, then dredged in starch and deep-fried to achieve a golden and crisp exterior with a juicy and tender interior.
Cut the chicken thighs into bite-sized pieces.
In a bowl, mix together the garlic, ginger, soy sauce, sake, and mirin.
Add the chicken pieces to the bowl and mix well, ensuring each piece is coated with the marinade.
Let the chicken marinate for at least 30 minutes or overnight for better flavor.
Heat oil in a deep fryer or large saucepan to 180 degrees Celsius.
Dredge each piece of chicken in potato starch, making sure it is fully coated.
Carefully drop in a few pieces of chicken at a time into the hot oil. Do not crowd the pan.
Fry until they are golden brown, approximately 3-4 minutes. Repeat this process with the remaining chicken.
Drain fried chicken pieces on a wire rack or paper towel.
Serve hot with lemon wedges and Japanese mayonnaise on the side.
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