Karaage
Crispy on the outside and juicy on the inside, Japanese fried chicken karaage is marinated in soy sauce, sake, ginger and garlic, then double-fried for the perfect crust.
Ingredients
- chicken thighs700 g
- soy sauce3 tbsp
- sake2 tbsp
- fresh ginger20 g
- garlic3 cloves
- potato starch120 g
- oil600 ml
- lemon1 pcs
- mayonnaise4 tbsp
Instructions
Cut the chicken thighs into bite-sized pieces (about 3-4 cm).
In a bowl, combine the soy sauce, sake, grated fresh ginger and minced garlic. Add the chicken, mix thoroughly by hand, cover and marinate in the refrigerator for 30 minutes.
Drain off the excess marinade, but don't pat the pieces completely dry. Coat each piece of chicken in potato starch on all sides, shaking off any excess.
Heat oil in a wok or deep pot to 160-170°C (320-340°F). Fry the chicken in batches of 4-5 pieces for 3-4 minutes until light golden, then remove with a slotted spoon onto a wire rack or paper towel.
Let the fried pieces rest for 3-5 minutes at room temperature — this allows the juices to redistribute and the crust to prepare for the second fry.
Heat the same oil to 190°C (375°F) and fry the chicken a second time, in batches, for 1-2 minutes until deep golden brown and crispy.
Serve immediately while hot, with lemon wedges and mayonnaise.
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