Chicken Karaage

Name: Chicken Karaage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 450 grams Boneless skin Chicken; 1 tablespoon Ginger; 1 clove Garlic; 2 tablespoons Soy sauce; 1 tablespoon Sake; 2 teaspoon Granulated sugar; 1/3 cup Potato starch; 1/3 cup Vegetable oil; 1/3 cup Lemon

Non-Veg📍Japanese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Chicken Karaage

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Chicken

450 grams Boneless skin

Ginger

1 tablespoon

Garlic

1 clove

Soy sauce

2 tablespoons

Sake

1 tablespoon

Granulated sugar

2 teaspoon

Potato starch

1/3 cup

Vegetable oil

1/3 cup

Lemon

1/3 cup

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.

Step-by-Step Instructions

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.

Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl

Add a handful of chicken to the potato starch and toss to coat each piece evenly.

Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.