Chicken Karaage
Ingredients
- Chicken thigh – 450 grams Boneless skin
- Ginger – 1 tablespoon
- Garlic – 1 clove
- Soy sauce – 2 tablespoons
- Sake – 1 tablespoon
- Granulated sugar – 2 teaspoon
- Potato starch – 1/3 cup
- Vegetable oil – 1/3 cup
- Lemon – 1/3 cup
Instructions
- Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
- Add the chicken, then stir to coat evenly.
- Cover and refrigerate for at least 1 hour.
- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
- Line a wire rack with 2 sheets of paper towels and get your tongs out.
- Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
- Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.
- Transfer the fried chicken to the paper towel lined rack.
- If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
- Serve with lemon wedges.