Japanese Chicken Karaage

Name: Japanese Chicken Karaage
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Chicken Boneless Thighs; Ginger (grated); Soy Sauce; Salt; Sugar; Sake/White Wine; Cornstarch; Black Pepper Powder; Oil

30 mins prepServes 4

Japanese Chicken Karaage involves marinating boneless chicken thighs with ginger, soy sauce, salt, sugar, and sake, followed by a cornstarch coating before deep frying. This results in a crispy and golden-brown chicken that is juicy inside and served with mayonnaise and lemon wedges.

4 servings

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Instructions

1: Cut the chicken thighs into approximately 2-inch pieces.

2: In a bowl, add all the ingredients for the marination and mix. Add the chicken and mix well to coat evenly. Marinate in the refrigerator for at least 30 minutes.

3: In another bowl/plate, season the cornstarch with salt and pepper.

4: Add the pieces of chicken into the cornstarch and coat them individually. Squeeze them lightly to make compact pieces and remove the excess starch.

5: Deep-fry them on medium-low heat just until they start to turn golden brown. Remove them from the oil and set them aside on a cooling tray/rack for 3-4 minutes.

6: Heat the oil again over high heat. Add the chicken back into the oil (in batches) and cook until crispy and golden brown. This will take around 1 minute.

7: Serve with mayonnaise and lemon wedges.

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Japanese Chicken Karaage

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