Japanese Fried Chicken PT15M https://img5.recipesrun.com/201907/2019/0820/4d/e/993075/300x200x50.jpg 6 servings Ingredients: 1/2 Lemon Vegetable oil 170 g Potato starch 900 g Skin-on boneless chicken thighs 25 g Fresh ginger 2 tbsp. Sake 1/3 cup Soy sauce

Japanese Fried Chicken

By zhanghengshuo

6 Person
15 Minutes
0 Calories
With juicy marinated chicken coated in an ultra-crisp shell, Karaage is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan. I love fried chicken of all kinds, but of all the fried chicken in the world, Karaage is my absolute favorite. Its exquisite balance of taste, texture, and aroma is unbeatable, and like pizza, it’s even good served cold in a bento box lunch.

Ingredients

  • 1/2 Lemon

  • Vegetable oil

  • 170 g Potato starch

  • 900 g Skin-on boneless chicken thighs

  • 25 g Fresh ginger

  • 2 tbsp. Sake

  • 1/3 cup Soy sauce

Method

  • 01
    Whisk the soy sauce, sake and ginger together in a bowl to combine.
  • 02
    Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.
  • 03
    When you are ready to fry the Kgarage, add 1 inch of vegetable oil in a heavy-bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack. While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.
  • 04
    When the oil ready, fry the coated chicken in batches. Don't overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size. Karaage frying in oil in a cast-iron pot. When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.

Related Tags

Sponsored Links

Japanese Fried Chicken

With juicy marinated chicken coated in an ultra-crisp shell, Karaage is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan. I love fried chicken of all kinds, but of all the fried chicken in the world, Karaage is my absolute favorite. Its exquisite balance of taste, texture, and aroma is unbeatable, and like pizza, it’s even good served cold in a bento box lunch.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 5 Mins
  • Cook Time 10 Mins
  • Total Time 15 Mins
02 Ingredients
1/2 Lemon
Vegetable oil
170 g Potato starch
900 g Skin-on boneless chicken thighs
25 g Fresh ginger
2 tbsp. Sake
1/3 cup Soy sauce
03 Method
Step 1
Whisk the soy sauce, sake and ginger together in a bowl to combine.
Step 2
Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.
Step 3
When you are ready to fry the Kgarage, add 1 inch of vegetable oil in a heavy-bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack. While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.
Step 4
When the oil ready, fry the coated chicken in batches. Don't overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size. Karaage frying in oil in a cast-iron pot. When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.
04 Author
zhanghengshuo zhanghengshuo
91 Recipes
Sponsored Links