CHICKEN KARAAGE
Karaage or chicken karaage is a Japanese fried chicken dish. This homemade karaage recipe is easy, delicious with simple ingredients. The end results are juicy and crispy chicken that tastes just like Japanese restaurants!
Author: Rasamalaysia/Photo credit to rasamalaysia.com
Ingredients
- 1 pound (0.4 kg) boneless and skinless chicken breasts/thighs, cut into cubes
- 6 tablespoons Japanese cooking sake
- 3 tablespoons soy sauce
- 3 inches (7cm) fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
- 1 teaspoon sesame oil
- corn starch
- oil, for deep frying
Instructions
- Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 30 minutes, best for 2 hours. Transfer the chicken pieces out of the marinate and coat them evenly with corn starch, in a plastic bag such as Ziplock. Shake off the excess cornstarch.
- Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying 350°F - 375°F (176°C-190°C), drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.
