Chicken Karaage Recipe
Juicy chicken thighs marinated in soy sauce and ginger, fried to a crisp.
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Ingredients
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Marinade
Chicken
Method
Marinade Preparation
- 1
Prepare the Marinade
In a medium bowl, combine the soy sauce, grated ginger, minced garlic, mirin, and sesame oil. Whisk until the mixture is well combined.
- 2
Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure that all pieces are well coated. Cover and refrigerate for at least 30 minutes, but preferably for 2 hours to allow the flavors to penetrate.
Frying Preparation
- 3
Prepare the Coating
In a shallow dish, mix together the all-purpose flour, cornstarch, salt, and black pepper.
- 4
Frying
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Working in batches, take each piece of chicken and coat it thoroughly in the flour and cornstarch mixture. Shake off any excess.
- 6
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and transfer it to a plate lined with paper towels to drain excess oil.
- 7
Repeat
Repeat the coating and frying process with the remaining chicken pieces.
Serving
- 8
Serve
Serve the Chicken Karaage hot, garnished with lemon wedges and a side of dipping sauce if desired.