Karaage Chicken
Experience the irresistible crunch and savory flavor of homemade karaage, Japanese fried chicken marinated with ginger, garlic, soy, and mirin, then double-fried to golden perfection and served with a refreshing lemon wedge.
Ingredients
- 8 Chicken thighs deboned and with the skin on
- 1 tsp Ginger Paste
- 4 cloves Garlic minced
- 3 tbsp Light soy sauce
- 2 tbsp Mirin
- 1 tsp Sesame oil
- 1 cup Potato Starch
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
Prepare the Chicken:
- In a large bowl, combine the ginger paste, minced garlic, light soy sauce, mirin, sesame oil, salt, and pepper. Mix well.
- Add the chicken pieces to the marinade, ensuring they are well-coated.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
Coat the Chicken:
- After marinating, remove the chicken from the refrigerator. Place the potato starch in a shallow dish.
- Dredge each piece of chicken in the potato starch, ensuring an even coating. Shake off any excess starch.
First Fry:
- Heat vegetable oil in a deep fryer or large pot to 160°C (320°F).
- Fry the chicken pieces in batches to avoid overcrowding. Cook each batch for 3-4 minutes, or until the chicken is light golden brown.Remove the chicken from the oil and drain on a wire rack or paper towels.
Second Fry:
- Increase the oil temperature to 190°C (375°F).
- Return the chicken pieces to the hot oil and fry for an additional 1-2 minutes, or until they are crispy and golden brown.Remove from the oil and drain again on a wire rack or paper towels.
Serve:
- Arrange the karaage on a serving platter.Serve hot with lemon wedges on the side. The lemon juice can be squeezed over the chicken just before eating to enhance the flavor.