Imported from TikTok
Japanese Chicken Karaage
Pieces of chicken thighs marinated in a mixture of soy sauce, sake, mirin, garlic, and ginger, then fried twice to achieve an ultra-crispy texture and juicy meat.
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Ingredients
- 500 g Boneless chicken thighs (With skin according to the OCR text; cut into pieces)
- 2 Garlic (Cloves, grated)
- Ginger (A piece, grated)
- 3 tbsp Soy sauce
- 1 tbsp Sake (Or dry white wine)
- 1 tbsp Mirin (Or diluted honey)
- 0.5 tsp Sesame oil (Optional)
- Potato starch (Or cornstarch, for coating the pieces)
- Frying oil (Enough for frying)
- Lemon (For serving)
- Rice (To serve, as needed)
Steps
- 1
Cut the boneless chicken thighs into evenly sized pieces.
- 2
Place the chicken in a bowl with the grated garlic, grated ginger, soy sauce, sake, mirin, and sesame oil if using.
- 3
Mix to coat the chicken thoroughly, then marinate for 30 minutes.
- 4
Drain the marinated chicken pieces.
- 5
Coat each piece with potato starch or cornstarch, covering the entire surface well.
- 6
Heat the frying oil to 170 °C.
- 7
Fry the pieces for 2 to 3 minutes for the first fry, then remove them from the oil.
- 8
Increase the oil temperature to 190 °C.
- 9
Fry a second time for 1 minute to achieve a crisp coating.
- 10
Serve the chicken karaage hot with lemon and rice.
Notes
The amount of starch and frying oil is not specified in the source. The OCR text indicates that the thighs have skin, while the main description only specifies that they are boneless.
Nutrition per serving
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