Chicken Kara Age Recipe
Make Chicken Kara Age Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a mixing bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or ideally for 2 hours to enhance the flavor.
- 2
Prepare the Coating
In a separate bowl, place the cornstarch. This will be used to coat the marinated chicken, giving it a crispy texture when fried.
Cooking
- 3
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 170°C (340°F). You can test if the oil is ready by dropping a small amount of cornstarch into it; if it bubbles vigorously, the oil is hot enough.
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Take each piece and dredge it in the cornstarch, ensuring it is fully coated. Shake off any excess cornstarch.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding. Fry in batches if necessary. Cook for about 5-6 minutes or until golden brown and cooked through, turning occasionally for even cooking.
- 6
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Allow it to rest for a few minutes.
Serving
- 7
Plate the Chicken
Serve the fried chicken kara-age on a plate, garnished with shredded cabbage and lemon wedges on the side for squeezing over the chicken.
- 8
Enjoy!
This dish is best enjoyed hot and crispy. Serve with steamed rice or as a standalone appetizer.