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Japanese Karaage
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp sake
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup potato starch or cornstarch
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- In a large bowl, combine 1/4 cup soy sauce, 2 tbsp sake, 1 tbsp grated ginger, 2 cloves minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper.
- Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
- Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
- Place 1/2 cup potato starch or cornstarch in a shallow dish.
- Dredge the marinated chicken pieces in the starch, shaking off any excess.
- Carefully place the coated chicken in the hot oil, frying in batches to avoid overcrowding the pot.
- Fry the chicken for 5-6 minutes, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve the Japanese Karaage hot with lemon wedges and enjoy!
Japanese Karaage is a popular dish of crispy, bite-sized marinated chicken pieces that are deep-fried to perfection. Originating in Japan, Karaage has a rich history dating back to the 1920s when it was influenced by Chinese cooking techniques. The dish gained widespread popularity in the post-war period and has since become a staple in Japanese cuisine. Chefs across Japan have put their own unique spin on the dish, with variations in seasoning and cooking methods. Today, the best Karaage can be found in specialty restaurants in cities like Tokyo and Osaka, where chefs meticulously prepare the marination and frying process to achieve the perfect balance of flavors and textures. The key to a great Karaage lies in the marination, using ingredients like soy sauce, ginger, and garlic to infuse the chicken with savory umami flavors. While traditional Karaage is made with chicken, there are also popular variations using seafood or tofu for a delicious alternative. Whether enjoyed as a standalone dish or paired with rice and pickles, Karaage continues to be a beloved favorite in Japanese cuisine.
75 min
4 servings
350 calories
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