Japanese style fried chicken (5 Pcs). Crispy on the outside, juicy inside!

In a large bowl, combine soy sauce, sake, mirin, minced garlic, grated ginger, salt, and pepper. Add the chicken thighs and mix well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Marinating the Chicken

In a separate bowl, combine cornstarch, all-purpose flour, and a pinch of salt. Mix well and set aside.

Preparing the Coating

In a deep frying pan or pot, heat vegetable oil to 170°C (340°F). Use enough oil to submerge the chicken pieces.

Heating the Oil

Remove the chicken from the marinade and let excess marinade drip off. Dredge each piece in the flour and cornstarch mixture, ensuring an even coating.

Coating the Chicken

Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding. Cook for about 4-5 minutes until golden brown and crispy, then remove and drain on paper towels.

Frying the Chicken

Serve hot with lemon wedges and your favorite dipping sauce.

chicken karaage

Recipe information

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