The Karaage is a Japanese-style fried chicken. Unlike the other Japanese dishes, it doesn’t require much ingredients so I think it’s one of the easy-quick dishes you can cook in any country. It’s very delicious not only soon we deep-fry it, but also after it cools down, so we often put it in our Bento box.
The taste is based on soy-sauce and this is a really simple recipe. I love to use chicken thigh but you can also use chicken breast.
For vegetarians or all the Tofu lovers, I will show you how to make Karaage without meat next time!
ingredients (4 servings)
2 Chicken thigh (about 500-600g)
(A) 3 table spoons of soy sauce
(A) 4 table spoons of sake
(A) 2 pieces of ground ginger
(A) 2 pieces of ground garlic
(A) 2 tea spoons of sesami oil
1. Cut the chicken into bite-sized pieces.
2. Mix all the (A)s and chicken in a bowl. Leave it in the fridge at least 10 minutes.
( Leave it one night if you have time.)
3. Drain off a bit of the chicken marinade if it’s too watery, then toss the marinated chicken into the enough potato starch.
4. Heat the oil to 170-180 degree C. Fry the chicken pieces a few at a time until a deep golden brown.