Chicken Karaage
The Meatmen
September 22, 2020
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!
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Ingredients
Adjust Servings
| 700g boneless chicken thigh (with skin on) | |
| 3tsp grated ginger | |
| 3tsp grated garlic | |
| 1tsp salt | |
| A pinch of black pepper | |
| 2tbsp sake | |
| 1tbsp sesame oil | |
| 2tsp potato starch | |
| Lemon wedge for garnishing | |
| Japanese cabbage (shredded & serve as side dish) |
For frying:
| 1tbsp cornstarch | |
| 4tbsp potato starch | |
| Oil for frying |
Directions
1.
Cut chicken thighs into bite sizes, set aside
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2.
Combine grated ginger, grated garlic, salt, pepper, sake, sesame oil & potato starch, mix well.
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3.
Pour marinade sauce onto chicken thigh till well combined, put in the fridge to marinate for 30mins to 1 hour.
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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
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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
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6.
Prepare a pot for frying.
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7.
1st fry the chicken pieces till pale brown and set aside
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8.
Give the chicken pieces a 2nd fry till golden brown, dish up.
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9.
Garnish and serve hot. Squeeze a little lemon juice onto the chicken thigh to give it a lighter and refreshing bite!
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