:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/qrVG3mmp_3mxQXqw_rZ1/4f4c0de8c79cc75321461d69610ae3.png "Japanese Crispy Fried Chicken Karaage Recipe")
Japanese Crispy Fried Chicken Karaage Recipe
Chicken Karaage or Japanese Fried Chicken is a popular dish in Japan. It is crispy on the outside and juicy on the inside - a meal that is perfect for any occasion. Often it is marinated in soy sauce, sake, and ginger before being lightly coated with flour and fried until golden brown.
Ingredients
- 11⁄2 lbs of boneless chicken thighs
- 4 tbls soy sauce
- 2 tbls sake
- 2 inches fresh ginger, grated
- 2 cloves garlic, minced
- 1 Cup maize starch
- Vegetable oil for frying
- lemon wedges for serving
- Chopped green onions for garnish
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Directions
Cut the chicken into bite-sized pieces, then place it in a bowl.
Add in the soy sauce, sake, ginger, and garlic. Mix until all pieces are well coated, then marinate for at least 2 hours.
After marinating, remove the chicken pieces from the marinade, discarding any excess liquid. Dredge each piece in the cornstarch until fully coated.
Heat the oil in a large frying pan over medium-high heat. Once hot, add the chicken pieces and fry until golden brown and cooked through. This should take around 5 minutes per side.
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Serve the Chicken Karaage with lemon wedges and garnish with green onions. Enjoy while hot!
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TammersJapanese Crispy Fried Chicken Karaage Recipe
Chicken Karaage or Japanese Fried Chicken is a popular dish in Japan. It is crispy on the outside and juicy on the inside - a meal that is perfect for any occasion. Often it is marinated in soy sauce, sake, and ginger before being lightly coated with flour and fried until golden brown.
Cut the chicken into bite-sized pieces, then place it in a bowl.
Add in the soy sauce, sake, ginger, and garlic. Mix until all pieces are well coated, then marinate for at least 2 hours.
After marinating, remove the chicken pieces from the marinade, discarding any excess liquid. Dredge each piece in the cornstarch until fully coated.
Heat the oil in a large frying pan over medium-high heat. Once hot, add the chicken pieces and fry until golden brown and cooked through. This should take around 5 minutes per side.
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Serve the Chicken Karaage with lemon wedges and garnish with green onions. Enjoy while hot!
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