Chicken Karaage Recipe

🧂 Ingredients

• 1.5 lbs chicken thighs

  boneless, skin-on (about 700 grams)
• 1 cup cornstarch

  about 125 grams
• ½-⅔ cup Virgin olive oil

  or avocado oil
• 1 teaspoon grated ginger
• 1 clove garlic

  crushed
• ¼ cup soy sauce

  about 60 ml
• 1 tablespoon cooking sake

  or Chinese cooking wine, about 15 ml
• 2 tablespoons mirin

  about 30 ml
• Sliced cucumber

  lemon wedges, and Japanese mayonnaise

Instructions

• 1 Mix the ingredients for the marinade into a bowl. Set it aside.
• 2 Cut chicken thighs into 1.5-inch pieces. The best way was to use kitchen
  scissors, as chicken skin can be slippery under a knife. Then, marinate the
  chicken pieces for 30 minutes.
• 3 Remove chicken pieces from the marinade to drain excess liquid from them. Place
  them into another bowl or plate, spread the cornstarch evenly over the chicken
  pieces, and toss to coat. You want a thin, uniform layer. Excessive cornstarch
  can make the coating thick and heavy.
• 4 Add 1-1.5-inch of oil into a heavy-bottom saucepan and bring it over high heat.
  Once the oil is hot enough, you can test it by dropping a piece of chicken or
  cornflour and see if it bubbles. Reduce heat to medium and add chicken pieces.
  Fry them for a minute or until nicely golden. Note: The oil is too hot if the
  chicken gets dark brown too quickly. On the contrary, the oil needs to be hotter
  if it remains plaid after a minute. If using a kitchen thermometer, maintain the
  oil temperature around 350°F (175°C) while frying. Too hot, and the chicken can
  burn quickly; too cool, and it won't get crispy. Fry them in batches for better
  results.
• 5 Place chicken pieces into a plate and cover with paper towels to absorb excess
  oil.
• 6 Serve chicken karaage with rice, cucumber slices, and Japanese mayo.

Nutrition Info