Chicken Karaage
Crispy Japanese-style fried chicken marinated in soy, ginger and sake—juicy inside with a golden crunchy coating, perfect with lemon wedges.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 450 g boneless skinless chicken
- 1 tbsp ginger (grated)
- 1 pcs garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp sake
- 2 tsp granulated sugar
- 0.33 cup potato starch
- 0.33 cup vegetable oil
- 0.33 cup lemon (for serving)
Directions
- Whisk ginger, garlic, soy sauce, sake and sugar in a bowl to combine.
- Add chicken and stir to coat evenly, cover and refrigerate at least 1 hour.
- Pour about 1 inch of vegetable oil into a heavy-bottomed pot and heat to 360°F (approx 182°C).
- Place potato starch in a bowl.
- Toss a handful of marinated chicken in the potato starch to coat each piece evenly.
- Fry chicken in batches until exterior is medium brown and cooked through (about until internal temperature is 165°F/74°C).
- Transfer fried chicken to a paper-towel-lined rack; optionally fry a second time after cooling briefly for extra crispiness.
- Serve hot with lemon wedges.