Description
Crispy Chicken Karaage is a delicious Japanese fried chicken dish that is marinated and coated for a crunchy texture.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons sake (or dry white wine)
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated garlic
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
- Lemon wedges, for serving
- Chopped green onions, for garnish
Instructions
- In a large bowl, combine soy sauce, sake, grated ginger, grated garlic, sugar, and sesame oil. Add the chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- In a separate bowl, mix the flour and cornstarch together.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F.
- Remove the chicken from the marinade and let any excess liquid drip off. Dredge each piece in the flour and cornstarch mixture, ensuring they are well coated.
- Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and cooked through, turning occasionally for even cooking.
- Use a slotted spoon to remove the chicken and drain on paper towels.
- Serve hot with lemon wedges and garnish with chopped green onions.
Notes
- For extra crunch, double fry the chicken by frying it once, letting it rest for a few minutes, and then frying it again for 2-3 minutes.
- For a spicy kick, add a teaspoon of chili powder to the flour mixture or serve with a spicy dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg