Chicken Karaage

Name: Chicken Karaage
Prep time: 19 min
Cook time: 44 min
Total time: 63 min
Yield: 4 servings
Ingredients: 450 grams Boneless skin Chicken; 1 tablespoon Ginger; 1 clove Garlic; 2 tablespoons Soy Sauce; 1 tablespoon Sake; 2 teaspoon Granulated sugar; ⅓ cup Potato starch; ⅓ cup Vegetable Oil; ⅓ cup Lemon

63 min · Serves 4 · By TheMealDB Import

High Protein
Japanese
Chicken
Dinner

Japanese, Chicken

Adapted from norecipes.com

Ingredients

For 4 servings

450 grams Boneless skinChicken
1 tablespoonGinger
1 cloveGarlic
2 tablespoonsSoy Sauce
1 tablespoonSake
2 teaspoonGranulated sugar
⅓ cupPotato starch
⅓ cupVegetable Oil
⅓ cupLemon

Method

Prep 19 min · Cook 44 min

1Add 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.
2Add 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
3Add a handful of chicken to the potato starch and toss to coat each piece evenly.
4Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.