Chicken Karaage Recipe

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 inch piece of ginger
• 2 cloves of garlic
• 3 tablespoons of soy sauce
• 2 tablespoons of sake or dry white wine
• 1 tablespoon of vegetable oil
• 4 tablespoons of potato starch or cornstarch
• Vegetable oil for deep-frying
• Salt and pepper (optional)

Instructions:

1. Cut the chicken thighs into bite-sized pieces (1-1.5 inch pieces)
2. Peel and grate the ginger and garlic finely
3. Mix together the grated ginger and garlic, soy sauce, sake or wine, and 1 tablespoon of vegetable oil in a bowl
4. Add the chicken pieces to the marinade mixture, and stir to ensure all pieces are coated. Cover the bowl with a cling wrap and refrigerate for at least 1 hour or up to 4 hours.
5. Remove chicken from the marinade and pat dry with paper towels
6. Coat each chicken piece in potato starch/cornstarch, and shake off any excess starch
7. Heat the oil in a deep-fryer or heavy-bottomed pot to 350°F (175°C)
8. Deep fry the chicken pieces in batches, until they become golden brown and cooked through (about 4 minutes)
9. Drain the chicken on paper towels.
10. Serve hot with your favorite dipping sauce (such as mayonnaise, soy sauce or ponzu sauce) and some lemon wedges.

Verdict:

Chicken karaage is crispy, juicy and flavorful, thanks to its succulent marinade. This dish is a perfect appetizer or main course, ideal to serve in a party or as comfort food for a lazy night in!

Serving Suggestions:

Chicken karaage can be served as a standalone appetizer or as a main course, paired with a bowl of steamed rice and some green beans or other vegetables on the side. It’s best enjoyed hot with a chilly beer or Japanese sake!