Japanese · chicken

Chicken Karaage

Name: Chicken Karaage
Yield: 4 servings
Cuisine: Japanese
Ingredients: 450 grams Boneless skin Chicken; 1 tablespoon Ginger; 1 clove Garlic; 2 tablespoons Soy sauce; 1 tablespoon Sake; 2 teaspoon Granulated sugar; 1/3 cup Potato starch; 1/3 cup Vegetable oil; 1/3 cup Lemon

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken450 g
Ginger1 tbsp
Garlic1 clove
Soy sauce2 tbsp
Sake1 tbsp
Granulated sugar2 tsp
Potato starch⅓ cup
Vegetable oil⅓ cup
Lemon⅓ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
2
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
3
Add a handful of chicken to the potato starch and toss to coat each piece evenly.

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