Ingredients Summary:
- Chicken thighs: 500g, cut into bite-sized pieces
- Soy sauce: 2 tablespoons
- Sake: 1 tablespoon
- Garlic: 2 cloves, grated
- Ginger: 1 tablespoon, grated
- Cornstarch or potato starch: 1/2 cup (for coating)
- Vegetable oil: For deep frying
- Lemon wedges: For serving
- Salt: To taste
Instructions Overview:
- Marinate the Chicken: In a bowl, mix soy sauce, sake, garlic, and ginger. Add the chicken pieces and marinate for 30 minutes to 1 hour.
- Coat the Chicken: Remove the chicken from the marinade and coat each piece in cornstarch or potato starch.
- Fry the Chicken: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 5-6 minutes per batch. Remove and drain on paper towels.
- Serve: Serve hot with lemon wedges and a sprinkle of salt.
For detailed instructions, visit Just One Cookbook – Karaage.
Karaage, a Japanese-style fried chicken, is known for its crispy exterior and juicy, flavorful interior. This karaage recipe involves marinating bite-sized chicken pieces in a mixture of soy sauce, garlic, ginger, and other seasonings, before coating them lightly in flour or potato starch and deep frying until golden brown. It’s a popular dish in Japan, often served as a snack, part of a bento box, or a main meal. This easy-to-follow recipe ensures a delicious result, with tender chicken and a crispy coating that will delight everyone. Serve karaage with a side of lemon wedges and dipping sauces for an authentic Japanese dining experience.