Chicken Karaage

Poultry
Sides/Snacks

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

45019

Crispy Chicken Karaage is super easy to make and the perfect dish when you have a get-together at home! The secret to getting this dish golden brown and super crispy is in the double frying technique. Crispy on the outside and juicy on the inside. Mmmm~
Pair this dish with cherry tomatoes and shredded Japanese cabbage to cleanse the palate.
Definitely something you do not want to miss!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
boneless chicken thigh (with skin on)
0.00
g
g
boneless chicken thigh (with skin on)
0.00
tsp
tsp
grated ginger
0.00
tsp
tsp
grated ginger
0.00
tsp
tsp
grated garlic
0.00
tsp
tsp
grated garlic
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
A pinch of black pepper
A pinch of black pepper
0.00
tbsp
tbsp
sake
0.00
tbsp
tbsp
sake
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tsp
tsp
potato starch
0.00
tsp
tsp
potato starch
Lemon wedge for garnishing
Lemon wedge for garnishing
Japanese cabbage (shredded & serve as side dish)
Japanese cabbage (shredded & serve as side dish)

For frying:

0.00
cup
cup
cornstarch
0.00
cup
cup
cornstarch
0.00
tbsp
tbsp
potato starch
0.00
tbsp
tbsp
potato starch
Oil for frying
Oil for frying

Steps

1

Cut chicken thighs into bite sizes, set aside
Cut chicken thighs into bite sizes, set aside
Mark as completed

2

Combine grated ginger, grated garlic, salt, pepper, sake, sesame oil & potato starch, mix well.
Combine grated ginger, grated garlic, salt, pepper, sake, sesame oil & potato starch, mix well.
Mark as completed

3

Pour marinade sauce onto chicken thigh till well combined, put in the fridge to marinate for 30mins to 1 hour.
Pour marinade sauce onto chicken thigh till well combined, put in the fridge to marinate for 30mins to 1 hour.
Mark as completed

4

Shred cabbage finely, soak with ice cold water with a squeeze of lemon and set aside for few minutes before spin dry, set aside
Shred cabbage finely, soak with ice cold water with a squeeze of lemon and set aside for few minutes before spin dry, set aside
Mark as completed

5

Mix cornstarch and potato starch together in a bowl, coat each chicken pieces with flour mixture, shake out the excess flour and set aside
Mix cornstarch and potato starch together in a bowl, coat each chicken pieces with flour mixture, shake out the excess flour and set aside
Mark as completed

6

Prepare a pot for frying.
Prepare a pot for frying.
Mark as completed

7

1st fry the chicken pieces till pale brown and set aside
1st fry the chicken pieces till pale brown and set aside
Mark as completed

8

Give the chicken pieces a 2nd fry till golden brown, dish up.
Give the chicken pieces a 2nd fry till golden brown, dish up.
Mark as completed

9

Garnish and serve hot. Squeeze a little lemon juice onto the chicken thigh to give it a lighter and refreshing bite!
Garnish and serve hot. Squeeze a little lemon juice onto the chicken thigh to give it a lighter and refreshing bite!
Mark as completed

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