Chicken Karaage

Crispy Japanese fried chicken marinated in soy sauce, sake, ginger and garlic, coated in potato starch for an irresistibly light and crunchy texture. Serve with fresh lemon wedges for a classic izakaya-style experience.

Ingredients

• Chicken

  ⚖ 450 g None
  kcal/г%DV

  Calories

  64332%

  Protein

  78.3156%

  Total Fat

  36.546%

  Carbohydrates

  0.20%
• Vegetable oil

  ⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
  kcal/г%DV

  Calories

  1326%

  Protein

  0.00%

  Total Fat

  15.019%

  Carbohydrates

  0.00%
• Potato starch

  ⚖ 15 g None
  kcal/г%DV

  Calories

  532%

  Protein

  0.20%

  Total Fat

  0.00%

  Carbohydrates

  12.94%
• Granulated sugar

  ⚖ 8.4 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  321%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  8.33%
• Ginger

  ⚖ 7.4 g ¾ pcs
  kcal/г%DV

  Calories

  241%

  Protein

  0.71%

  Total Fat

  0.30%

  Carbohydrates

  5.31%
• Lemon

  ⚖ 80 g 🍋 1 pcs
  kcal/г%DV

  Calories

  231%

  Protein

  0.91%

  Total Fat

  0.20%

  Carbohydrates

  7.52%
• Soy sauce

  ⚖ 35.5 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  201%

  Protein

  3.26%

  Total Fat

  0.10%

  Carbohydrates

  2.00%
• Garlic

  ⚖ 5 g 🧄 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  1.40%

Also in this recipe

• Sake 1 tbsp

Instructions

• Combine the ginger, garlic, soy sauce, sake and sugar in a bowl and whisk until the sugar dissolves. Add 450 g of boneless skin-on chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour.
• Pour vegetable oil into a heavy-bottomed pot to a depth of about 2.5 cm and heat to 180°C. Line a wire rack with two sheets of paper towels and have tongs ready. Place 80 ml of potato starch in a separate bowl.
• Working in small batches, toss the marinated chicken pieces in the potato starch, shaking off any excess, so each piece is evenly coated.
• Fry the chicken in batches, turning as needed, until the exterior is medium golden-brown and the chicken is cooked through. Transfer each batch to the paper-towel-lined rack to drain. For an extra-crispy result, allow the chicken to cool briefly, then fry a second time until a deeper golden-brown colour is achieved. Serve immediately with lemon wedges.