A classic karaage that pairs perfectly with rice or beer. We marinate generously with a soy sauce base for a crispy exterior and juicy interior. Frying in two stages elevates the deliciousness to the next level.
Ingredients
Main Ingredients (2 servings)
- Chicken Thigh 1 piece (300g)
- Ginger 1 clove (10g)
- Potato Starch 4 tbsp
- Lemon to taste
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
Steps
- Trim excess skin and fat from Chicken Thigh 1 piece (300g), then cut into 3-4cm pieces, keeping the skin on.
- Grate Ginger 1 clove (10g) with the skin on.
- Place the cut chicken in a bowl and add Soy Sauce 2 tbsp and Cooking Sake (Rice Wine) 1 tbsp.
- Squeeze the grated ginger and add only the juice to the bowl with the chicken.
- Mix lightly, then let it sit for about 15 minutes to allow the flavors to meld.
- Lightly press the chicken to drain excess liquid, but do not discard all of it.
- Add Potato Starch 4 tbsp to the bowl and mix well until the chicken becomes coated and slightly sticky.
- Heat frying oil to 160°C (320°F). Quickly place the chicken pieces into the oil, stretching the skin as you do. [Key Technique!] Stretching the skin before frying helps achieve a crispy texture after cooking.
- Fry at 160°C (320°F) for 3-4 minutes. Use chopsticks to gently separate the chicken pieces as they fry to prevent them from sticking together.
- After frying for 3-4 minutes, remove the chicken from the oil.
- Let the removed chicken rest for 4-5 minutes. While it rests, increase the oil temperature to 190-200°C (375-390°F).
- Return the chicken to the hot oil at 190-200°C (375-390°F) and fry for an additional 1-2 minutes. [Key Technique!] Frying in two stages ensures the exterior is perfectly crisp while the interior remains juicy.
- Drain the oil thoroughly and remove the chicken. Serve with Lemon wedges if desired.
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