Chicken Karaage
A Japanese dinner. Ready in about 1 hour 23 minutes. Difficulty: medium.
- 30 minPrep (about)
- 53 minCook (about)
- 1 hr 23 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 12 oz chicken Shopping tip: Boneless, skinless thighs or breasts.
Fresh & other
- 2 ¼ tsp ginger
- 1 clove garlic
- 2 ¼ tsp sake
- 1 ½ tsp granulated sugar
- ¼ cup potato starch
- ¼ cup lemon
Sauces & oils
- 1 ½ tbsp soy sauce
- ¼ cup vegetable oil
How to make it
Steps in our own plain words.
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Add the sugar, sake, soy sauce, garlic and ginger to a bowl.
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Whisk to mix.
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Add the chicken.
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Stir to coat.
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Cover.
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Refrigerate for at least 1 hour.
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Add 1 inch of vegetable oil to heavy bottomed pot.
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Heat till the oil reaches 360 degrees F.
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Line a wire rack using 2 sheets of paper towels plus get your tongs out.
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Put the potato starch in a bowl.
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Add a handful of chicken to your potato starch.
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Toss to coat each piece.
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Fry the karaage in batches till your exterior is a medium brown plus the chicken is cooked through.
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Move your fried chicken to your paper towel lined rack.
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If you want your karaage.
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Do it to stay crispy longer, you can fry your chicken a second time, till it's darker color after it's cooled off when.
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Serve with lemon wedges.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.