Juicy chicken thigh marinated in a Japanese soy based garlic and ginger marinade, coated in a thin layer of potato starch and then fried at two temperatures for the ultimate crispy karaage fried chicken!
- Cut the chicken thigh into bite size pieces.
- In a zip lock bag or tupperware, add the 1 tbsp soy sauce, 1 tbsp sake, 1 tsp black pepper, 1 tbsp garlic paste and 1 tsp ginger paste together with the chicken pieces and marinate for 30 mins in the refrigerator.
- Sprinkle about 5 tbsp potato starch onto a plate and take the marinated chicken out of the fridge.
- Coat each piece of chicken with the potato starch. (Try to make sure there isn't too much excess liquid on the chicken. The flavour is already absorbed so you don't need marinade sitting on top, it can make the starch soggy.)
- Heat the cooking oil to 160°C (320°F) and deep fry the chicken pieces for about 3 minutes on each side.
- Turn up the heat to 190°C (375°F) and fry for 1 minute on each side.
- Remove the chicken from the oil and lay out on a wire rack or absorbent kitchen towels to let any excess oil drip off.
- Serve and enjoy with a slice of lemon.
- Karaage is usually served with shredded cabbage and rice.
- When frying, you can usually tell it's ready because the crackling noise of frying begins to die down.
- This recipe is delicious with dipping sauces or a squeeze of lemon, experiment!
- Chicken thigh is the best for this recipe as it stays juicy and crispy, but you can also use breast or wings, any part you like really!
- Category: Meat
- Method: Deep frying
- Cuisine: Japanese
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