How to make: Karaage 唐揚げ -

How to make: Kaarage, which is a type of Japanese fried chicken! You will often find this on the menu in izakaya, drinking spots. It is pretty easy to make and very delicious.

Cooking time:

around 30 minutes * But it tastes even better if you marinate it over night

What you need:

Chicken thigh 鶏もも肉ー 1 piece (300-400g)
A pinch of ginger 生姜ー (about 10g)
Potato starch 片栗粉ー 3 to 4 tablespoons
Lemon レモンー to taste
Frying oil 揚げ油ー to taste
2 tablespoons 醤油ーsoy sauce
Sake 酒ー1 tablespoon

Steps

Marinating the Karaage

Start by cutting the chicken thighs into bite-size pieces, approximately 3-4 cm square, and grate the ginger with the skin on.
- Chicken thighs are recommended for fried chicken because they are juicy. It’s better to let the chicken come to room temperature before cooking to ensure even cooking throughout.
Place the cut chicken in a bowl and add seasoning (2 tablespoons soy sauce and 1 tablespoon sake) (it is OK if the chicken is not completely soaked).
Squeeze the grated ginger into it and add only the squeezed juice of the ginger. Marinate for 15 to 20 minutes. Mix 2-3 times during the process to change the top and bottom.
After 15 to 20 minutes, discard the marinade. Press down lightly on the chicken with your hands or chopsticks and quickly discard the marinade, leaving a little of the marinade at the bottom of the bowl.
- By mixing the chicken with potato starch while a little of the marinade remains, the batter of the fried chicken will be flavored with soy sauce and its flavor will be enhanced.
Add 3-4 tablespoons of potato starch and mix well.

Frying the Karaage

First, heat the oil to 160-170℃. Start by adding the chicken at a lower temperature. When adding the chicken, spread out the skin of the chicken so that it nicely coats the meat, which will improve the finished appearance and the cooking of the skin.
- When frying chicken, fry it twice if possible to make it juicy on the inside and crispy on the outside (*If you are short on time, you can gradually increase the temperature in the oil from low to high while it is still in the oil.)
Once the chicken is added, increase the heat a little as the temperature drops and fry at 160-170°C for 3-4 minutes. Then remove all chicken once.
Remove the chicken and let it rest for 4 to 5 minutes. During this time, the chicken will be gradually cooked. Increase the heat in the pot slightly and raise the temperature to 180-190°C.
After resting, put all the chicken back into the oil and fry in hot oil for 1-2 minutes until crispy, then remove. Drain off the oil thoroughly, place in a serving bowl, and garnish with a lemon wedge if desired.