Japanese Chicken Karaage
Serves 430 mins prep10 mins cook
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.
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What you need
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.View original recipe