Chicken Karaage

Ingredients

• 6 pieces Chicken thighs, bone‑in, skin‑on (Deboned and cut into 4 pieces each, keep the skin for crispness)
• 1 tablespoon Fresh ginger (Grated (about 1 tbsp))
• 3 pieces Garlic cloves (Finely chopped)
• ½ teaspoon Salt
• ¼ teaspoon Ground black pepper
• 2 tablespoons Cooking sake
• 2 tablespoons Soy sauce
• 1 cup Potato starch (For coating; can be substituted with cornstarch)
• 2 cups Vegetable oil (e.g., canola or sunflower) (For deep‑frying; oil should reach ~180°C)
• Few drops Lemon juice (To finish, optional)

Instructions

1. Debone and cut chicken

   Remove the bone from each thigh, keep the skin, and cut each thigh into 4 equal pieces.

   Time: PT10M

2. Prepare the marinade

   Grate 1 tbsp fresh ginger and finely chop 3 garlic cloves. In a bowl combine the ginger, garlic, ½ tsp salt, ¼ tsp ground pepper, 2 tbsp cooking sake and 2 tbsp soy sauce. Add the chicken pieces and toss to coat evenly.

   Time: PT10M

3. Marinate

   Cover the bowl with plastic wrap and let the chicken rest for about 1 hour (refrigerate if longer).

   Time: PT1H

4. Set up coating station

   Pour 1 cup potato starch onto a shallow plate; spread it out evenly.

   Time: PT2M

5. Heat the oil

   Fill the pot with about 2 inches of oil and heat over high heat. Insert wooden chopsticks; when bubbles form around them the oil is around 180 °C and ready for frying.

   Time: PT5M

   Temperature: 180°C

6. Coat the chicken

   One by one, roll each marinated piece in the potato starch, shaking off excess. Place coated pieces on a tray while you finish the batch.

   Time: PT5M

7. Fry first batch

   Carefully add half of the coated chicken pieces to the hot oil. Fry for about 5 minutes, turning occasionally, until golden and crisp.

   Time: PT5M

   Temperature: 180°C

8. Drain first batch

   Using tongs, remove the chicken and let it drain on paper towels.

   Time: PT2M

9. Fry second batch

   Repeat the frying process with the remaining pieces, again about 5 minutes until golden.

   Time: PT5M

   Temperature: 180°C

10. Final draining

    Remove the second batch, drain on paper towels and let rest a minute before serving.

    Time: PT2M

11. Serve

    Squeeze a few drops of lemon juice over the hot karaage, serve with mayonnaise coleslaw and short‑grain rice.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g