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
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
Main ingredient
- 1.5 lb chicken Shopping tip: Boneless, skinless thighs or breasts.
Fresh & other
- 1 ½ tbsp ginger
- 2 cloves garlic
- 1 ½ tbsp sake
- 1 tbsp granulated sugar
- ½ cup potato starch
- ½ cup lemon
Sauces & oils
- 3 tbsp soy sauce
- ½ cup vegetable oil
How to make it
Steps in our own plain words.
-
Add the sugar, sake, soy sauce, garlic and ginger to a bowl.
-
Whisk to mix.
-
Add the chicken.
-
Stir to coat.
-
Cover.
-
Refrigerate for at least 1 hour.
-
Add 1 inch of vegetable oil to heavy bottomed pot.
-
Heat till the oil reaches 360 degrees F.
-
Line a wire rack using 2 sheets of paper towels plus get your tongs out.
-
Put the potato starch in a bowl.
-
Add a handful of chicken to your potato starch.
-
Toss to coat each piece.
-
Fry the karaage in batches till your exterior is a medium brown plus the chicken is cooked through.
-
Move your fried chicken to your paper towel lined rack.
-
If you want your karaage.
-
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.
-
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
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.