Karaage
Karaage is more than just a dish; it’s a cultural experience that encapsulates the essence of Japanese comfort food. Whether enjoyed at a festival, in a bento, or at a restaurant, Karaage offers a delightful taste of Japan’s culinary tradition. Embrace this crispy, flavorful treat and discover why it remains a cherished favorite!
Ingredients
- 2 teaspoon Ginger
- 2 teaspoon Garlic
- 1 lb Chicken Thigh Boneless
- 1 tablespoon Sake
- 2.5 tablespoon Soy Sauce
- 1 tablespoon Mirin
- 1 cup Potato Starch
- Vegetable Oil
- 1 Lemon
Instructions
- Grind 2 teaspoon of fresh ginger.
- Grind 2 teaspoon of fresh garlic.
- Cut 1 lb of chicken into 2” pieces.
- Mix ground ginger and garlic with 1 tablespoon sake, 2 ½ tablespoon soy sauce, and 1 tablespoon mirin with pieces chicken.
- Cover and marinate for 1 hour or leave in the refrigerator overnight.
- Coat individual pieces of chicken in potato starch.
- Pour at least 2” of oil in a pot to fry chicken.
- Heat vegetable oil to 350° and place chicken pieces into pot.
- After 3-4 minutes, flip the chicken over in the oil and cook for 2 minutes.
- Fry until chicken is golden brown and cooked thoroughly, a total of 5-7 minutes.
- Place chicken on paper towel to drain.
- Plate chicken and sprinkle with lemon juice.
Notes
RECIPE NOTES
Recipe by Mayumi Kremer of Cooking Japanese. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you. Tried this recipe?Let us know how it was!