Japanese Karaage Fried Chicken
Karaage is a beloved Japanese dish featuring crispy, juicy fried chicken. It’s perfect as a main course, appetizer, or snack. The key to perfect karaage lies in the marinade and double-frying technique.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 cup potato starch
- Neutral oil for frying
Cooking Guide:
- Marinate: In a bowl, combine soy sauce, sake, ginger, garlic, sesame oil, and black pepper. Add chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
- Coat: Remove chicken from marinade and coat evenly in potato starch. Shake off excess.
- Fry: Heat oil in a deep fryer or large pot to 320°F (160°C). Fry chicken in batches for 5-7 minutes until cooked through but not browned. Remove and drain on paper towels.
- Double Fry: Increase oil temperature to 350°F (175°C). Fry chicken again for 2-3 minutes until golden brown and crispy. Drain on paper towels.
Tips:
- For extra crispy karaage, let the marinated chicken sit in the refrigerator for at least an hour.
- Use a neutral oil with a high smoke point for frying, such as canola or vegetable oil.
- Allow the fried chicken to rest for a few minutes before serving to let the juices redistribute.
- Serve hot with lemon wedges for a refreshing twist. Karaage is also delicious with mayonnaise or dipping sauces.
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