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Ingredients
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Marinade
Breading
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the grated ginger, soy sauce, sake, sugar, minced garlic, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
Breading the Chicken
- 3
Prepare the Breading
In a separate bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper.
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
Frying the Chicken
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 170°C (340°F). Use a thermometer to check the temperature.
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Let it rest for a few minutes.
Serving
- 8
Serve
Serve the karaage chicken hot, garnished with lemon wedges or fresh herbs if desired. Enjoy!