Japanese chicken karaage — bite-sized chicken marinated in ginger, garlic and soy, coated in potato starch and fried until shatteringly crisp. Serve with lemon.
- 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
Video
Preparation
- Whisk the ginger, garlic, soy sauce, sake and sugar together in a bowl, add the chicken, and 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 to 360°F. Line a wire rack with paper towels and have your tongs ready. Put the potato starch in a bowl.
- Add a handful of chicken to the potato starch and toss to coat each piece evenly.
- Fry the karaage in batches until the exterior is medium brown and the chicken is cooked through, then transfer to the paper-towel-lined rack. For extra-crispy karaage, fry a second time after it has cooled, until a darker colour.
- Serve with lemon wedges.
