Chicken karaage is the Japanese method of deep-frying chicken. This method sees the chicken chunks marinated in the basic Japanese condiments (mirin, Japanese sake etc) before being dredged in potato starch for the deep-frying.
There are a few advantages of deep-frying chicken in this manner: (1) the chicken meat is cut into equal sizes so that they can all get cooked evenly and at the same rate; (2) deep-frying using potato starch instead of the usual coat of flour and egg allows the meat to remain crisp and crunchy for a longer time at room temperature.
To be honest, I didn’t really get the right crisp that I get from eating the chicken karaage at the local Japanese restaurants, but I must say, Japanese condiments do wonders to food alright. The taste of the mirin and the sweetness of the chicken was apparent in my attempt of karaage; it makes the meat even sweeter and more flavourful, in a really unique way that you don’t get in other fried chicken recipe.
You must try it yourself to believe me!
- Chicken thigh: 1kg, boneless, with skin, cut into chunks, dried on paper tower
- Ginger: 100g, grated and juiced
- Japanese soy sauce (Shoyu): 3 tbsp
- Japanese sake: 3 tbsp
- Mirin: 2 tbsp
- Potato starch: 300g
- Peanut oil: for deep-frying
- Cabbage: few slices, shredded
- Lemon: 1, sliced into wedges
- Mix chicken with ginger juice, shoyu, sake and mirin. Marinate overnight in fridge.
- Drain away marinade. Dredge chicken chunks with potato starch. Dredge again to cover more evenly.
- Heat oil in wok. Slip marinated chickens into wok. Deep-fry 3 – 5 min turning continuously.
- Set chicken pieces onto paper towel to absorb oil.
- Place cabbage shreds and lemon wedges onto a plate. Place chicken on top of cabbage shreds to serve.
About 30 pieces