Weeknight45min

Chicken Karaage

Name: Chicken Karaage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450.00 grams Chicken; 1.00 tablespoons Ginger; 1.00 cloves Garlic; 2.00 tablespoons Soy Sauce; 1.00 tablespoons Sake; 2.00 teaspoons Sugar; 0.33 cups Potato Starch; 0.33 cups Vegetable Oil; 0.33 cups Lemon

Chicken dish from Japanese cuisine

Ísabella Marín

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Contains:Soy

Ingredients

Adjust servings

16 oz(450 g)
chicken, boneless, skin
1 tbsp
ginger
1 cloves
garlic
2 tbsp
soy sauce
1 tbsp
sake
2 tsp
sugar
0.33 cups
potato starch
0.33 cups
vegetable oil
0.33 cups
lemon

Instructions

0/4 done

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.
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.
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 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.