Japanese Style Fried Chicken (Karaage)
Karaage is a cooking technique for deep frying lightly coated foods, similar to making tempura. Make this Japanese style fried chicken for your family instead of KFC and they will thank you for it.
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Karaage (pronounced kara-ah-geh) is a super yummy Japanese style fried chicken. It has always been my favourite as far as fried foods. You can have them as an appetizer, but we eat them as one of many little dishes when we make Japanese food. It's delightful with a squeeze of lemon and superfine powdered salt.
Total Time: 30 minutes
- 1 lb boneless skinless chicken thighs cut into 1 inch chunks
- 2 Tbsp soy sauce
- 2 tsp grated fresh ginger
- 2 Tbsp Mirin or Japanese sake (or any rice wine or dry sherry)
- 1/4 cup corn or potato starch
- 1/4 cup all purpose flour
- oil for frying
- lemon wedges
- In a plastic bag or in a bowl, add chicken, soy sauce, and ginger and toss until chicken is thoroughly coated in marinade. Refrigerate for at least 30 minutes and up to 8 hours.
- Heat oil in a large pot or wok over high heat until it reaches 350F. Whisk cornstarch and flour in a bowl. Add cornstarch and flour mixture to chicken pieces until well coated.
- Carefully add chicken to oil one at a time, making sure not to crowd the pot. Cook in batches, stirring occasionally, for 5 to 7 minutes each batch. Drain on a paper towel.
- Serve immediately, garnished with lemon slices and a side of powdered salt. Enjoy!