Chicken Karaage Recipe
Prepared with a light coat of potato starch.
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Ingredients
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Main Ingredients
For Frying
Method
Marinate Chicken
- 1
Prepare Marinade
In a mixing bowl, combine soy sauce, mirin, minced garlic, grated ginger, salt, and black pepper. Whisk together until well mixed.
- 2
Marinate Chicken
Cut chicken thighs into bite-sized pieces and add them to the marinade. Make sure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Coat Chicken
- 3
Coat with Potato Starch
After marinating, remove the chicken from the refrigerator. Take the chicken pieces one at a time and coat them evenly with potato starch. Shake off any excess starch.
Fry Chicken
- 4
Heat Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches around 170°C (340°F).
- 5
Fry Chicken
Carefully add the coated chicken pieces to the hot oil in batches. Avoid overcrowding the pan. Fry for about 5-7 minutes, or until the chicken is golden brown and cooked through.
- 6
Drain Excess Oil
Once cooked, use a slotted spoon to remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Serve
- 7
Plate and Serve
Serve the Chicken Karaage hot with lemon wedges and your choice of dipping sauce, such as mayonnaise or a soy-based sauce.