Karaage or Japanese fried chicken is made by marinating bite-size pieces of chicken in sake, soy sauce, ginger and garlic before coating them generously with potato starch. When fried, the starch turns into an ultra crispy shell encasing a flavorful juicy bite
Ingredients
300g boneless skin-on chicken thighs
marinade:
3 tbsp soy sauce
1 tbsp cooking sake
5g fresh ginger, grated
2 cloves garlic, crushed
to fry:
1/4 cup katakuriko potato starch, to coat
cooking oil, for frying
to serve:
japanese mayonnaise
lemon wedges
Cooking Instructions
Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness.
Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined. Add the
chicken, coat well, and allow to marinade for 30 minutes.
Drain any excess liquid from the chicken and add your katakuriko potato starch. Mix until the
pieces are fully coated.
Heat some cooking oil in a pan to around 180°C and test the temperature by dropping in some
flour (if it sizzles on impact, the oil is hot enough). Fry 3-4 pieces at a time for 3-4 minutes until
they are deep golden brown colour, then remove and allow to drain on a wire rack or kitchen
roll.
Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.
