Do you want the crispiest fried chicken around? Then you’ve got to try this quick and easy chicken karaage recipe. Tender, juicy bite sized pieces of goodness perfect for weeknight meals.
What is karaage?
Karaage is a frying technique. Classically this meant coating something in flour and deep frying. This recipe will use cornstarch. Most people think of chicken when you mention karaage, however you can also use the term for other cuts of meats as well.
How to pronounace Karaage?
Karaage is pronounced ka-ra-ah-geh (you roll your “r” here).
Chicken Karaage
Here is my juicy and crispy version of a chicken karaage. Best servers with thinly sliced cabbage, lemon and Shredded daikon topped of with Ponzu.
Ingredients
- 400 g chicken thigh, without skin
- 2 cm knob of ginger, minced
- 6 gloves garlic, minced
- 1 tbsp soy Sauce
- 1 tbsp sake
- 1 tbsp mirin
- 4 tbsp water
- 4 tbsp cornstarch
- good amount of vegetable oil
Optional sides
- ¼ Daikon (Oroshi), shredded fine.
- Cabbage, thinly sliced
- Green onions
- Lemons
- Ponzu
Instructions
- Marinate the chicken pieces in a bowl or ziplock bag with all the marinate for at least 30minutes.
- Meanwhile cut your lemons or cabbage.
- In the same bowl or bag add the cornstarch to your marinated chicken until fully covered.
- Heat up your oil in a wok or pan and add your chicken for 3-4minutes.
- Take out your chicken and leave it on a paper towel for a few minutes until frying a second time.
- After 2 minutes fry again for 30seconds or till golden brown.
- Serve with sliced lemon, thinly sliced cabbage and your are done! Enjoy ✌🏼
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