Easy Shallow-Fried Karaage
About 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Easy Shallow-Fried Karaage
About 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Directions
- 1Cut the chicken thighs into bite-sized pieces.
- 2Place the chicken in a bowl. Add soy sauce, sake, grated garlic, and ginger. Massage the seasonings well into the meat with your hands.
- 3Immediately coat each piece generously in potato starch. Make sure every crevice is covered for maximum crunch.
- 4Pour a thin layer of oil (about 2-3mm deep) into a frying pan and heat over medium. Carefully place the chicken pieces in the pan. Fry for about 3-4 minutes until the bottom is a deep golden brown, then flip and fry the other side for another 3 minutes.
- 5Remove the chicken and let it rest on a wire rack for a minute to drain the excess oil. Squeeze fresh lemon juice on top.
Ingredients
- 10.5 oz boneless chicken thigh
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1/2 tsp fresh garlic, grated
- 1/2 tsp fresh ginger, grated
- 3-4 tbsp potato starch
- frying oil, just enough to cover the bottom of the pan
- whole lemon wedge (optional)
Equipment
bowlskilletwire racktongs
Tips
- This recipe uses a 26 cm (10-inch) skillet.
- Do not move the chicken around in the pan while frying.
- Frying time is approximate. Adjust as needed to obtain the perfect deep golden brown color.
