Chicken Karaage

Add 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. Heat 2.54 cm of vegetable oil in a heavy bottomed pot until it reaches 182°C.

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Chicken Karaage

Ingredients

Step-by-step instructions

  1. 1
    Add 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. 2
    Heat 2.54 cm of vegetable oil in a heavy bottomed pot until it reaches 182°C. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put potato starch in a bowl
  3. 3
    Coat the chicken pieces evenly with potato starch.
  4. 4
    Fry the karaage 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 karaage 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.

This recipe was translated automatically from Polski and reviewed by our editors.

Recipe source: TheMealDB (TheMealDB — wymagana atrybucja)

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