Karaage Chicken
Karaage Chicken
Karaage fried chicken is one of the most popular Japanese dishes inside, as well as outside, of Japan. Unlike the fried chicken you might be used to, karaage chicken is boneless and cut into bite sized pieces. What makes this chicken special is that it’s fried twice. This helps seal in the juices, keeping the chicken moist while keeping the outside nice and crispy.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 1 tbsp soy sauce
- 1 tbsp sake
- 1/2 tsp mirin
- 1 tbsp ginger grated
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable oil for frying
Instructions
- Marinte the chicken in the soy sauce, sake, mirin, and ginger for 1 hour.
- Mix together the flour and cornstarch.
- Toss the chicken in the flour, making sure that it is evenly coated.
- Heat up 2” of cooking oil in a pot over medium high heat. Fry the chicken for 5 minutes until golden brown. You will have to cook the chicken in batches.
- Drain the chicken on paper towels.
- Turn up the heat on the oil a little bit. Fry the chicken for a second time for 2 more minutes. Drain the grease again.
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