Karaage (Japanese Fried Chicken)
This Japanese version of fried chicken, which is marinated in soy sauce, ginger, and garlic, is popular served as an appetizer, as a main dish, as a finger food with cocktails, or chilled and packed into lunch boxes. A spritz of fresh lemon juice just before serving helps keep this dish from tasting too heavy.
Serves: 4Hands-on: 35 minutesTotal: 50 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 Tbsp. soy sauce
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. sake
- 2 tsp. mirin
- 2 cloves garlic, peeled and minced
- 1⁄3 cup corn starch
- 1⁄4 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 cups peanut oil
- In a large bowl combine the chicken pieces, soy sauce, ginger, sake, mirin, and garlic and mix well to evenly coat. Let the chicken stand at room temperature for 10 minutes.
- In a bowl combine the corn starch, flour, salt, and pepper. Whisk to thoroughly combine.
- In a deep pot add oil, making sure the oil is at least 3 inches away from the top of the pot. Heat oil over high heat until it reaches 350°F.
- Once oil has reached 350°F drain any remaining marinade off the chicken. Dredge the chicken pieces 5 or 6 at a time in the flour mixture. Carefully drop them into the hot oil and cook, turning often to ensure even cooking, until the chicken is golden brown and cooked through, about 5 to 8 minutes. It should reach an internal temperature of 160°F. Once cooked, remove the chicken from the oil and drain on a tray lined with paper towels. Repeat with the remaining chicken. Serve hot or at room temperature.