31min 4 ppl
Chicken Karaage
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 26g
Carbs 20g
Fats 20g
About this dish
Bite-sized pieces of chicken thigh marinated in soy, sake, ginger and garlic, dusted in potato starch and double-fried for a shatteringly crisp crust around juicy meat. Japan's answer to fried chicken.
Allergy Info
Gluten, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingergrated15 g
- Garlic clovesminced2
- Lemoncut into wedges, to serve1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces600 g
Dried Goods
- Potato starch60 g
Oils & Condiments
- Soy sauce30 ml
- Sake15 ml
- Vegetable Oilfor deep frying700 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large saucepan
- Meat thermometer
- Tongs
Method
1
Cut the chicken thighs into bite-sized pieces and place in a mixing bowl.
Approx. 5 minutes
2
Add the soy sauce, sake, grated ginger and minced garlic to the chicken and mix well.
Approx. 3 minutes
3
Cover and leave the chicken to marinate in the refrigerator for 20 minutes.
Approx. 2 minutes
4
Heat the vegetable oil in a large saucepan to 170°C, checking with a meat thermometer.
Approx. 6 minutes
5
Toss the marinated chicken pieces in potato starch until evenly coated.
Approx. 4 minutes
6
Fry the chicken in batches for 4 minutes until golden and cooked through, then drain on kitchen paper. Check the thickest piece reaches 74°C with a meat thermometer.
Approx. 8 minutes
7
Increase the oil temperature to 190°C and fry the chicken a second time for 1 minute until extra crisp, then drain again.
Approx. 4 minutes
8
Serve hot with lemon wedges.
Approx. 2 minutes
