If you’re new to Japanese food, Karaage is a great way to start. Karaage is Japanese Fried Chicken which originated from China (Tang Dynasty).
I use chicken thigh or chicken leg meat with skin on when making karaage. The perfect temperature to fry karaage is about 320 degrees F (160 degrees C ). If the oil temperature is too high, it will burn the outside and the inside will not be cooked. So, try to keep the temperature low. My deep fryer
Sometimes, I use the karaage mix when I’m feeling lazy. It’s like Shake ‘n Bake. The mix tastes ok, but I prefer making the marinade myself for a deeper flavor.
Ingredients:
12 oz chicken thigh or leg meat (boneless)
2 tablespoon soy sauce
2 tablespoon mirin
1 teaspoon minced garlic
1 teaspoon grated ginger
4 tablespoon potato starch
2 tablespoon flour
Oil for frying
Lemon Wedges, Mayonnaise (Optional)
Makes 2 Servings
Cooking Instructions:
Step 1: Cut chicken into bite-sized pieces (not too thick).
Step 2: Combine soy sauce, mirin, garlic, and ginger in a large bowl.
Step 3: Add chicken to the marinade and soak for 20 minutes.
Step 4: Mix cornstarch and flour together. Before coating the chicken, shake off excess liquid. Coat the marinated chicken with the cornstarch flour mixture.
Step 5: Fry the chicken around 320 degrees F (160 degrees C ) for about 3 minutes or until golden brown.
Step 6: Serve with lemon wedges or mayonnaise.
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This post is tagged chicken, easy, fried, Japanese
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