Chicken Karaage
Japanese-style crispy fried chicken marinated with ginger, garlic, soy sauce, sake, and sugar, served with lemon.
- 1 hr 40 min
- 500 kcal
- Japanese
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 3 servings
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Steps
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Step 1:
Add the ginger, garlic, soy sauce, sake, and sugar to a bowl and whisk to combine.
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Step 2:
Add the chicken, then stir to coat evenly.
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Step 3:
Cover and refrigerate for at least 1 hour.
1 h -
Step 4:
Add 1 inch of vegetable oil to a heavy-bottomed pot and heat until the oil reaches 360°F.
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Step 5:
Line a wire rack with 2 sheets of paper towels and set out tongs.
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Step 6:
Put the potato starch in a bowl.
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Step 7:
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
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Step 8:
Fry the karaage in batches until the exterior is medium brown and the chicken is cooked through.
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Step 9:
Transfer the fried chicken to the paper towel-lined rack.
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Step 10:
For karaage that stays crispy longer, fry the chicken a second time after it has cooled once, until it is a darker color.
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Step 11:
Serve with lemon wedges.
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