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Ingredients
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Marinade
Breading and Frying
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, sake, mirin, minced garlic, grated ginger, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Breading and Frying
- 3
Prepare for Frying
In a separate bowl, place the potato starch or cornstarch. This will be used to coat the marinated chicken.
- 4
Heat the Oil
In a deep frying pan or a pot, add vegetable oil and heat it to 170°C (340°F). You can test if the oil is ready by dropping a small piece of bread into it; it should bubble immediately.
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the potato starch, ensuring an even coating. Shake off any excess starch.
- 6
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and cooked through.
- 7
Drain the Chicken
Once golden and crispy, remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil.
- 8
Serve
Serve the Chicken Karaage hot with a side of lemon wedges and dipping sauce if desired.