Chicken Karaage
4 servings
60 minutes
Chicken karaage is a refined dish from Japan that has captured the hearts of gourmets worldwide. Tender pieces of chicken thighs are marinated in a fragrant mixture of ginger, garlic, soy sauce, sake, and sugar, giving them a rich flavor with savory and sweet notes. After marination, the chicken is coated in potato starch, forming a crispy golden crust when fried. The dish is served with lemon wedges that enhance its delicate texture and rich taste. Karaage is perfect for cozy home evenings or as an elegant addition to festive tables.
1
In a bowl, mix ginger, garlic, soy sauce, sake, and sugar. Add chicken to the mixture and stir to coat the pieces evenly with the marinade. Cover with a lid and refrigerate for 1 hour.
- Grated ginger: 1 tablespoon
- Garlic: 1 clove
- Soy sauce: 2 tablespoons
- Sake: 1 tablespoon
- Sugar: 2 teaspoons
- Chicken thighs: 450 g
2
Add vegetable oil to a heavy-bottomed pot and heat the oil to 180 degrees. Pour potato starch into a bowl.
- Potato starch: 0.3 glass
3
Coat the chicken pieces well in potato starch so that the starch evenly covers the pieces.
4
Fry the chicken in batches until golden brown. Place on paper towels to cool. Serve with lemon wedges.
