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Karaage
5 from 2 votes

Karaage

Karaage (唐揚げ) is a Japanese cooking technique in which the ingredients, mainly meat or fish, are marinated and then fried in oil.

Prep Time
1 hr
Cook Time
25 mins
Rest Time
1 hr
Total Time
1 hr 25 mins
Servings: 6 people
Course: Main Course
Cuisine: Asian, Japanese

Ingredients

  • 2 lb chicken thigh with or without skin, cut into small pieces, boneless
  • 3 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 teaspoon sugar
  • 2 tablespoons ginger freshly chopped
  • 3 cloves garlic minced
  • 4 oz. potato starch
  • cooking oil for frying

Instructions

    Cup of Yum
  1. In a large bowl, mix the chicken pieces (cold) with soy sauce, sake, sugar, ginger and garlic and marinate for 1 hour at room temperature, away from any heat source.
  2. Prepare a metal cooling rack.
  3. Heat a large volume of oil in a non-stick frying pan (no stainless steel frying pan).
  4. Bring the oil to a temperature of about 340 F (170 C)
  5. Roll each chicken piece, well coated with marinade, into the potato starch.
  6. Tap them lightly to remove excess starch.
  7. Using tongs or chopsticks, dip the chicken pieces in hot oil.
  8. Fry for about 1 minute on each side or until lightly browned.
  9. Remove the chicken pieces from the oil using a slotted spoon and let them stand on the metal rack until they are warm.
  10. Filter the oil and bring it to a temperature of about 340 F (170 C) .
  11. Fry the chicken a second time for about 2 minutes, until it becomes golden and crisp.
  12. Drain again on the wire rack and eat while still hot.

Notes

  • Leaving the chicken to rest at room temperature means that the chicken will not bring the oil temperature down, and that it will be crunchier. In addition, it will cook faster than if you left it to marinate in the refrigerator.