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Chicken Karaage Recipe

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This recipe for Chicken Karaage is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 1¼ lb boneless chicken thighs
3 tbsp soy sauce
1 tbsp sake
1 tbsp mirin (japanese cooking wine)
1 tbsp grated ginger, juice only
2 tbsp finely chopped fresh garlic
½ tsp sugar
¾ cup potato flour (or substitute corn starch)
about 2L canola, sunflower or other vegetable oil for deep frying
Japanese mayonnaise, to serve
lemon slices, to serve
shichimi togarashi (Japanese seven-spice), to serve (optional)
Directions:
Directions:
Cut the chicken into bite-sized pieces. Combine soy sauce, sake, mirin, ginger juice, garlic and sugar to make marinade. Mix marinade and chicken and let sit for 10 min to 1 h.
Place the flour in a tray or large bowl. Pull the chicken out of the marinade with chopsticks and drop it into the flour, one piece at a time. Adding the pieces one at a time stops you from pouring too much of the marinade, and stops the chicken from sticking together. Shake any excess flour from the chicken and play in a tray in a single layer. Allow the floured chicken to stand, uncovered for at least 5 minutes before frying.
Heat the oil to 180 C (350 F) in a wide saucepan. Add the chicken to the oil in batches. Mix periodically and fry until golden brown (3-5 minutes). Place cooked chicken on a wire rack.
Serve the chicken with a lemon wedge, Japanese mayonnaise, plum sauce or other dipping sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Very tasty. Serve fresh. If serving later, briefly broil or bake in oven to recrispen chicken - do not overcook.

 

 

 

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