Japanese·non-vegetarian·medium

Chicken Karaage

Name: Chicken Karaage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

Title: Chicken Karaage Ingredients: Chicken, Ginger, Garlic, Soy sauce, Sake, Granulated sugar, Potato starch, Vegetable oil, Lemon Instructions: Let's jazz up your day with some Chicken Karaage! Start by whisking ginger, garlic, soy sauce, sake, and sugar in a bowl. Add the chicken, stir it all up, then pop it in the fridge for at least an hour. Time for a deep dive into vegetable oil! Heat it up to 360 degrees F while you line a wire rack with paper towels and grab those trusty tongs. Don't forget the potato starch - toss the chicken in it until evenly coated. Description: Get ready to savor the crispy goodness of Chicken Karaage, marinated in a flavorful mix of soy, ginger, and garlic. This Japanese favorite is a real treat for any meal or snack! Anecdote: One time, in my rush to impress my guests, I accidentally mistook sugar for salt in this recipe. Let's just say, it was a memorable experience in finding the perfect balance between sweet and savory! Practical tip: To achieve extra crispy chicken, try double-frying the pieces. Once they're all coated and ready, fry them once, take them out to rest for a bit, then fry them again for that extra crunch. Your taste buds will thank you later! Let's get cooking and enjoy this delicious dish!

45 min(prep 30 + cook 15)

4 servings

320 kcal

4.5

Ingredients

Chicken450 grams Boneless skin
Ginger1 tablespoon
Garlic1 clove
Soy sauce2 tablespoons
Sake1 tablespoon
Granulated sugar2 teaspoon
Potato starch1/3 cup
Vegetable oil1/3 cup
Lemon1/3 cup

Nutrition

320 kcalper serving

Protein25g34%

Carbs30g41%

Fat15g21%

Fiber1g1%

Sugar2g3%

Directions

1
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
2
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
3
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
4
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.

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