Chicken Karaage

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With Chicken Karaage, the focus is on chicken Karaage is a crisp, golden dish made with chicken, potato starch and soy sauce. It brings plenty of texture to the plate and is great when you want something crunchy and satisfying, with bright citrus freshness and garlic depth. The short guide also explains where the flavour comes from and why the combination works.

What is karaage?

Karaage is Japanese fried chicken that is marinated before being fried until crisp. Soy sauce, ginger and garlic season the meat deeply while keeping the coating light, savoury and very moreish.

Preparation time: 60 min

Ingredients

• Chicken – 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

Method

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.