Japanese cuisine · Meat & Kebab

Karaage

Chicken thighs marinated in soy sauce, ginger, and sake, coated in potato starch, and fried twice.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 20 g ginger
• 2 garlic cloves
• 1 tsp sesame oil
• 100 g potato starch
• 1 liter oil for frying
• 3 tbsp mayonnaise
• 1 lemon
• Salt, pepper

Instructions

1. Cut the chicken thigh into bite-sized pieces of about 4 cm; finely grate the ginger and garlic.
2. Stir together the soy sauce, sake, mirin, sesame oil, ginger, and garlic, toss the meat in it, and marinate covered for 30 minutes.
3. Drain the pieces, season lightly with salt and pepper, and coat generously one by one in potato starch; tap off the excess starch.
4. Heat the oil to 160°C and pre-fry the chicken in batches for 3 minutes until pale, then rest on a rack for 5 minutes.
5. Heat the oil to 190°C and fry the pieces again for 1–2 minutes until the crust is golden brown and audibly crisp.
6. Drain briefly on paper towels and serve hot with lemon wedges and a dollop of mayonnaise.