Crisp Chicken Karaage, Japanese Fried Chicken Recipe

Karaage is Japanese fried chicken, also known as Tatsutaage. Karaage is a very popular food from adults to children for a main dish at home, appetizer, lunch Bento. We can enjoy the crisp outside texture and juicy and soft inside taste. They have a nice golden brown color and a tantalizing savory smell. It’s really yummy!

Recipe for Karaage

Ingredients (1-2 servings)

* 10 Oz (300g) chicken thighs (boneless, skin-on)

* 3 tablespoon potato starch (potato flour)

* vegetable oil (for frying)
Marinade
* 1 tablespoon soy sauce
* 1 tablespoon sake
* 1 teaspoon sugar or 1 tablespoon mirin
* 1 pinch salt

* 1 piece fresh ginger (grated)
* 1 piece garlic (grated)
* 1 tablespoon sesame oil (optional)

Note: If you can’t get the potato starch, you can use the corn starch (corn flour) instead of potato starch. But karaage texture is a little bit different. Making with potato starch is crisper than with corn starch.

Directions

1. Cut the chicken thighs into large bite-size pieces, remove the extra fat and skin.

2. Marinate the chicken for 1 hour or more in the fridge.

3. Heat the vegetable oil to 302°F (150℃). Just before frying, remove the extra marinade liquid and put the potato starch into the bowl, coat the each piece of chicken evenly.


4, Fry the chicken on 302℃ (150℃) oil for 3 minutes, transfer the fried chicken to the paper towel, and wait for 3 minutes. While waiting, heat the oil up to 360°F (180℃). Put the chicken into the oil again, and fry them for 1 minutes.


5, Transfer the chicken on the paper towel. Serve with lemon or sudachi citrus.

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