entrée,
[ Ingredients ]
[ Method ]
{ Recipe } Chicken Karaage
This is one of the best fried chickens that I really don't mind to cook at home. Simple yet tasty! Mr. Pear and I like to order this when we eat out in the Japanese restaurant.
Chicken karaage is best serve with beer. I am not saying that I am an alcoholic or trying to promote alcohol, but deep fried chicken of course is nicer to eat with beer and friends, especially at a game night or party of some sort.
Forget about the alcohol. This is sure a big hit on the dinner table for most of the kids! Com'on, who doesn't like deep fried food! If deep fried Mars bar can be a hit, why can't chicken karaage? It is sure healthier than the Mars bar. At least, I think so. :P
I can confirm you that the taste is excellent. However, you may ask if it is hard to make. The answer is NO! Unless you truly hate deep frying at home, otherwise, there is no reason for you not to give it a go. Enjoy!
Chicken karaage is best serve with beer. I am not saying that I am an alcoholic or trying to promote alcohol, but deep fried chicken of course is nicer to eat with beer and friends, especially at a game night or party of some sort.
Forget about the alcohol. This is sure a big hit on the dinner table for most of the kids! Com'on, who doesn't like deep fried food! If deep fried Mars bar can be a hit, why can't chicken karaage? It is sure healthier than the Mars bar. At least, I think so. :P
I can confirm you that the taste is excellent. However, you may ask if it is hard to make. The answer is NO! Unless you truly hate deep frying at home, otherwise, there is no reason for you not to give it a go. Enjoy!
Chicken Karrage
| 450 | g chicken thighs, boneless skin-on cut into bite size |
| 1 | tbsp grated fresh ginger |
| 1 | clove garlic, grated |
| 2 | tbsp soy sauce |
| 1 | tbsp sake |
| 2 | tsp sugar |
| 1/3 | cup potato starch |
| vegetable oil for frying | |
| lemon for serving |
[ Method ]
| 1 | Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. |
| 2 | Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 180°C. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl. |
| 3 | Add a handful of chicken to the potato starch and toss to coat each piece evenly.  |
| 4 | Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.  |
[ More Pictures ]
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: No Recipes.
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