Chicken Karaage

Name: Chicken Karaage
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Japan
Ingredients: 600 g chicken thighs; 3 tbsp soy sauce; 2 tbsp sake; 20 g ginger; 3 cloves garlic; 80 g potato starch; 500 ml vegetable oil; 1 lemon; 2 tbsp japanese mayo

Double-fried marinated chicken thighs — shatteringly crispy outside, impossibly juicy inside.

prep 40 min
cook 15 min
total 55 min
serves 4
intermediate
Japan

Ingredients

600 g chicken thighs
3 tbsp soy sauce
2 tbsp sake
20 g ginger
3 cloves garlic
80 g potato starch
500 ml vegetable oil
1 lemon
2 tbsp japanese mayo

Steps

Cut chicken into bite-sized pieces, marinate in soy sauce, sake, grated ginger, and minced garlic for 30 minutes minimum.
Coat each piece thoroughly in potato starch, shake off excess, rest 5 minutes so coating adheres.
First fry at 160°C for 4 minutes until cooked through but pale, remove and rest 3 minutes on a wire rack.
Second fry at 190°C for 90 seconds until deep golden and crispy, drain on rack, serve with lemon wedges and Japanese mayo.

≈ 420 kcal · 32 g protein · 22 g carbs · 22 g fat — per serving, estimate