Karaage
If you love extra crispy, flavorful chicken, this quick and easy Karaage recipe is for you! It's a Japanese fried chicken that hits the spot and made with simple ingredients. This rivals takeout saving you money and great for the family!
INGREDIENTS
1 lb skinless boneless chicken thighs or use skin-on boneless thighs for even better results2 cups vegetable oil or any neutral oil1 cup potato starch or cornstarch/rice flour or tapioca starch- 1 lemon for serving (highly recommended!)
1 lb skinless boneless chicken thighs or use skin-on boneless thighs for even better results2 cups vegetable oil or any neutral oil1 cup potato starch or cornstarch/rice flour or tapioca starch- 1 lemon for serving (highly recommended!)
Marinade:
1 tablespoon sake or sub with Dry Sherry Wine or rice vinegar1 teaspoon white granulated sugar1 tablespoon mirin2 tablespoon regular soy sauce not dark soy sauce1 tablespoon ginger grated1 teaspoon garlic grated¼ teaspoon black pepper
1 tablespoon sake or sub with Dry Sherry Wine or rice vinegar1 teaspoon white granulated sugar1 tablespoon mirin2 tablespoon regular soy sauce not dark soy sauce1 tablespoon ginger grated1 teaspoon garlic grated¼ teaspoon black pepper
INSTRUCTIONS
- First dice chicken thighs into bite size pieces, about
1.5-inch wide pieces. If you have skin on thighs, leave the skin on. Transfer cubed chicken to a large bowl. - Then to your large bowl of diced chicken, add Marinade ingredients as listed. Massage marinade into meat until well combined. Tip: For best results, let this marinate for 15 minutes.
- Next in a separate large mixing bowl, add potato starch. Dredge a few pieces of marinated chicken into the starch until well coated. Repeat this process until all pieces are coated. Transfer the coated chicken to a large plate or baking sheet lined with parchment paper.
- In a heavy bottomed pot or deep fryer on medium high heat, heat vegetable oil or any neutral frying oil to
350 degrees F on an instant-read thermometer. To check if oil is hot without a thermometer, place a wooden chopstick into the oil and look for bubbles. - Next fry chicken in small batches and do not over crowd the pan. Spreading the pieces apart. Fry until golden crispy brown, about 3-4 minutes total flipping over half way.
- Then remove fried chicken with a slotted spoon and transfer to a wire rack or baking sheet lined with paper towels to remove excess oil.
- Enjoy fried chicken with a squeeze of fresh lemon juice over top!
- First dice chicken thighs into bite size pieces, about
1.5-inch wide pieces. If you have skin on thighs, leave the skin on. Transfer cubed chicken to a large bowl. - Then to your large bowl of diced chicken, add Marinade ingredients as listed. Massage marinade into meat until well combined. Tip: For best results, let this marinate for 15 minutes.
- Next in a separate large mixing bowl, add potato starch. Dredge a few pieces of marinated chicken into the starch until well coated. Repeat this process until all pieces are coated. Transfer the coated chicken to a large plate or baking sheet lined with parchment paper.
- In a heavy bottomed pot or deep fryer on medium high heat, heat vegetable oil or any neutral frying oil to
350 degrees F on an instant-read thermometer. To check if oil is hot without a thermometer, place a wooden chopstick into the oil and look for bubbles. - Next fry chicken in small batches and do not over crowd the pan. Spreading the pieces apart. Fry until golden crispy brown, about 3-4 minutes total flipping over half way.
- Then remove fried chicken with a slotted spoon and transfer to a wire rack or baking sheet lined with paper towels to remove excess oil.
- Enjoy fried chicken with a squeeze of fresh lemon juice over top!
NUTRITION
Calories: 401kcal
Carbohydrates: 36g
Protein: 20g
Fat: 19g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 8g
Trans Fat: 1g
Cholesterol: 111mg
Sodium: 626mg
Potassium: 300mg
Fiber: 1g
Sugar: 3g
Vitamin A: 95IU
Vitamin C: 15mg
Calcium: 21mg
Iron: 1mg
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