Karaage

Savor the crispy, golden perfection of Japanese karaage, featuring tender chicken thighs marinated in soy sauce, sake, garlic, and ginger. This delightful dish is perfect for a weeknight dinner or a cozy gathering with friends.

• 500 grams boneless chicken thighs
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 clove garlic
• 1 teaspoon ginger
• 1 cup potato starch
• 500 ml vegetable oil
• 2 cups shredded cabbage

Method

1. 1

   In a mixing bowl, combine soy sauce, sake, minced garlic, and grated ginger. Mix well.

2. 2

   Add the chicken pieces to the marinade and let it sit for at least 15 minutes to absorb the flavors.

3. 3

   After marinating, coat each piece of chicken with potato starch, ensuring an even layer.

4. 4

   Heat the vegetable oil in a deep pan over medium-high heat until hot, about 170°C (340°F).

5. 5

   Fry the chicken pieces in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

6. 6

   Serve the karaage hot over a bed of shredded cabbage.

7. 7

   Optional: Serve with a wedge of lemon and dipping sauces like mayo or ponzu.