Chicken Karaage. Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage. For chicken karaage, it's essentially bite-size chicken thigh dusted with flour and deep-fried in hot oil. With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals.

Using a sharp knife, score the chicken, especially in. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist. It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. You can cook Chicken Karaage using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Karaage

You need 6 of boneless, skinless chicken thighs.
Prepare 3 tbsp of sake.
You need 1.5 tbsp of soy sauce.
You need 2 tsp of minced garlic.
You need 2 tsp of minced ginger.
Prepare of Salt and pepper.
It's 1/2 cup of flour.
You need 1/2 cup of corn/potato starch.
It's of Oil for frying.

It is great as a main dish, or as an appetizer with drinks, as an item in the bento box, perfect. Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp. Chicken is the most common protein, but it's also made with seafood, such as blowfish. The one non-negotiable essential for frying is an accurate digital thermometer - I wouldn't advise trying this recipe without a Thermapen.

Chicken Karaage step by step

Cut chicken into bite size pieces.
Mix sake, soy sauce, ginger, garlic, and salt and pepper in a bowl..
Add chicken and stir altogether. Put in the fridge to marinate for at least 30 minutes. The longer you leave it, the more flavourful it will be..
Combine flour and corn starch in a bowl and start to coat the marinated chicken..
Heat oil in deep fryer or in a pot on the stove at 350 degrees Fahrenheit. I recommend using a thermometer if you are not sure what setting on your stove is 350..
Once the oil is ready, drop in the chicken and fry for 5-7 minutes, or until a darker golden brown..
Once ready, put on paper towel to absorb the oil. That’s it, you’re ready to eat!.

In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Add the egg and potato starch to the chicken. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well. The chicken is marinated with soy sauce, sake, ginger and mirin to give a touch of sweetness. Chicken pieces are deep fried twice to make them crunchy on the outside and juicy inside - a little known secret outside of Japan!