crispy Japanese style fried chicken bites infused with Jamaican jerk spices

In a large bowl, combine the chicken thighs, jerk seasoning, soy sauce, minced garlic, and grated ginger. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a separate bowl, mix together the cornstarch, all-purpose flour, baking powder, salt, and black pepper.

Prepare the Coating

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it in the flour mixture, ensuring it is well-coated.

Coat the Chicken

Carefully place the coated chicken pieces into the hot oil. Fry in batches for about 4-5 minutes or until golden brown and crispy. Make sure not to overcrowd the pan.

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Chicken thighs, boneless and skinless

Jerk seasoning

Soy sauce

Garlic, minced

Ginger, grated

Cornstarch

All-purpose flour

Baking powder

Salt

Black pepper

Water

Vegetable oil (for frying)

JERK CHICKEN KARAAGE

Make JERK CHICKEN KARAAGE Recipe in just 1h 30m. crispy Japanese style fried chicken bites infused with Jamaican jerk spices

Jerk Chicken Karaage Recipe

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