Japanese Fried Chicken (Karaage) Recipe
Ingredients:
1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1-inch piece ginger, grated
3 tbsp soy sauce
2 tbsp sake (Japanese rice wine)
1 tbsp mirin (sweet rice wine)
1 tbsp sesame oil
1/2 cup potato starch or cornstarch
Vegetable oil, for frying
Lemon wedges, for serving
Japanese mayonnaise, for dipping (optional)
Fresh parsley or green onions, chopped (for garnish)
Instructions:
Marinate the Chicken:
In a large bowl, combine the minced garlic, grated ginger, soy sauce, sake, mirin, and sesame oil. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare for Frying:
In a separate bowl, place the potato starch or cornstarch. Remove the chicken from the marinade, letting the excess marinade drip off, and dredge each piece in the starch, ensuring they are well-coated.
Heat the Oil:
In a deep frying pan or pot, heat about 1-2 inches of vegetable oil to 350°F (175°C). You can test the oil by dropping a small piece of bread in it; if it sizzles and turns golden brown quickly, the oil is ready.
Fry the Chicken:
Carefully add a few pieces of chicken to the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Use a slotted spoon to remove the chicken and drain on paper towels.
Serve:
Serve the karaage hot with lemon wedges on the side. Garnish with chopped parsley or green onions and offer Japanese mayonnaise for dipping if desired.
