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Karaage
Created by: Howcan Team
Ingredients
- 1 lb boneless, skin-on chicken thighs
- 1/4 cup soy sauce
- 2 tbsp sake
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup potato starch or cornstarch
- Vegetable oil for frying
Instructions
- Cut the chicken thighs into bite-sized pieces and place them in a bowl.
- In a separate bowl, mix 1/4 cup soy sauce, 2 tbsp sake, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper.
- Pour the marinade over the chicken, cover, and refrigerate for at least 30 minutes.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Remove the chicken from the marinade and coat each piece with potato starch or cornstarch.
- Fry the chicken in batches for 5-6 minutes, or until golden brown and cooked through.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve hot with a side of Japanese mayonnaise or a squeeze of lemon.
Karaage is a popular Japanese dish of bite-sized, marinated, and deep-fried chicken. Its history dates back to the 1920s when it was introduced to Japan by Chinese immigrants. The dish quickly gained popularity and became a staple in Japanese cuisine. Karaage is known for its crispy and flavorful coating, achieved through a unique marination process using soy sauce, ginger, and garlic. Chefs across Japan have put their own spin on the dish, with variations in seasoning and cooking techniques. Today, the best Karaage can be found in specialty restaurants in Japan, particularly in the Kansai region. The key to perfecting Karaage lies in achieving a crispy exterior while keeping the chicken juicy and tender on the inside. Some chefs also experiment with alternative methods such as using potato starch for a lighter, crunchier coating.
75 min
4
350 calories
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