Chicken Karaage (Japanese Fried Chicken)
The reason not to overcrowd while deep frying is the oil temperature will drop quickly if too many chicken pieces in the oil, and chickens will end up absorbing too much oil.
680 grams Boneless skin-on chicken thighs
2 tablespoons Potato starch
2 tablespoons All purpose flour
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
For deep frying Vegetable oil
1 teaspoon GingerGrated
1 clove Garlic
1/2 tablespoon Soy sauce
1/2 tablespoon SakeReplace with Chinese rice wine
1/2 teaspoon Sesame oil
Crispy fried food have a big place in food lovers heart, no doubt! Fried chicken consider one of the most famous fried food. There are many ways and recipes to deep fry chicken. Chicken Karaage is the Japanese way to turn chicken into delicious fried bites for your snack or main meal.
Cut each of chicken thigh into 2 inch pieces. Season them with salt and ground black pepper.
Mince the garlic and combine grated ginger, minced garlic, soy sauce, sake and sesame oil in a bowl. Whisk them all together. Add the chicken pieces to the bowl and mix with your hands. Cover the bowl and keep in the refrigerator to marinate for at least 30 minutes.
Pour the oil to a heavy-bottomed pot and heat the oil to 163 C (325 F) over the medium heat.
While heating the oil, prepare the potato starch and all-purpose flour in a separate bowls.
Dredge each chicken piece in the all-purpose flour evenly and dust off the excess flour. Then dredge the chicken piece in the potato starch evenly and remove excess starch. Repeat this step for the remaining chicken pieces.
Test the oil temperature by dropping in some flour, if it sizzles on impact, the oil is hot enough.
Gently put coated chicken pieces into the heated oil, maximum fry 5 pieces at the same time.
Fry them for 4 minutes or until they turns into golden color. Remove them from the heat and transfer to wire rack or paper towel to drain the excess oil. Continue fry for the remaining chicken pieces.
You may serve the chicken Karaage with lemon wedges.
|680 grams Boneless skin-on chicken thighs|
|2 tablespoons Potato starch|
|2 tablespoons All purpose flour|
|1/2 teaspoon Salt|
|1/2 teaspoon Ground black pepper|
|For deep frying Vegetable oil|
|1 teaspoon Ginger|
|1 clove Garlic|
|1/2 tablespoon Soy sauce|
|1/2 tablespoon Sake|
|1/2 teaspoon Sesame oil|