JapaneseMain course
Chicken Karaage
Chicken Karaage is Japanese-style fried chicken, known for its extra-crispy coating and juicy, marinated interior. The chicken pieces get a good soak in a savory-sweet marinade with ginger, garlic, soy sauce, and sake before being tossed in potato starch. A quick deep fry turns them golden brown and cooked through. You can even double-fry for an even crunchier exterior. Serve with a squeeze of lemon for brightness.
Method
3 steps · 23 min total
- 01
Marinate the Chicken
In a bowl, whisk together the ginger, garlic, soy sauce, sake, and granulated sugar until well combined. Add the chicken pieces, stirring to make sure each piece is evenly coated in the marinade.
Cover the bowl and pop it in the refrigerator for at least 1 hour, letting the chicken soak up all those flavors.
- 02
Prepare for Frying
Pour about 1 inch of vegetable oil into a heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 360 degrees F (you'll see small bubbles forming if you dip a chopstick in).
While the oil heats, line a wire rack with 2 sheets of paper towels for draining. Have your tongs ready, and put the potato starch in a separate bowl.
