Karaage – Crispy Japanese Fried Chicken Recipe
Karaage are pieces of chicken marinated in soy sauce and ginger, coated in starch and fried until golden. In Japan they end up in bento boxes, on party tables and in bars as a snack with beer. They taste like a cross between nuggets and KFC wings, but with a distinct soy-and-ginger aroma.
Japan
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌿
Mild
Salty
Umami
Garlicky
Warming
Crunchy
Filling
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- boneless chicken thigh skinless or with skin, as you prefer - 500 g
- soy sauce - 3 tablespoons
- mirin - 2 tablespoons
- garlic grated or very finely chopped - 2 cloves
- fresh ginger grated - 1 tablespoon
- potato starch for coating - 6 tablespoons
- vegetable oil for deep-frying, amount depends on the size of the pot - 700 ml
- lemon cut into wedges for serving - 0.5 piece
- iceberg lettuce for serving, optional - 4 leaves
Main Ingredient:
chicken
Preparation
- Cut the chicken into large bite-sized pieces, trying to keep them a similar size so they cook evenly.
- In a bowl, mix the soy sauce, mirin, grated garlic and ginger. Add the chicken pieces and mix thoroughly with your hand or a spoon so the marinade coats the meat.
- Cover the bowl and place the chicken in the fridge for at least 20 minutes, preferably 1 hour, to absorb the flavor.
- Pour oil into a deep frying pan or pot so that it is at least 4–5 cm deep. Start heating it over medium heat.
- Put the potato starch into a shallow dish. Take the chicken out of the marinade, gently shake off the excess liquid and coat each piece in starch, pressing so it adheres well.
- Check the oil temperature by dropping in a small piece of starch – if it immediately starts to sizzle vigorously and floats to the top, the oil is ready.
- Fry the chicken in batches so the pieces are not crowded. Fry each batch for 4–5 minutes, turning, until the coating is golden and crispy and the meat inside is cooked through.
- Remove the fried pieces with a slotted spoon onto a plate lined with paper towels to drain excess oil.
- Serve the hot chicken pieces on lettuce leaves, with lemon wedges to squeeze over just before eating.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażony kurczak zachowa chrupkość najlepiej tego samego dnia. Do przechowywania w lodówce ostudź go całkowicie, a potem odgrzewaj w piekarniku w 180°C przez 8–10 minut, aby panierka znów stała się chrupiąca.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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