Japanese Style Fried Chicken

March 8th, 2012 § 0 comments

This bite-sized Japanese style fried chicken is called ‘karaage’. It’s crisp and juicy, and has a soy sauce based savory flavour.

Karaage makes a great appetizer or light meal, or a perfect picnic snack.
Spring is almost here.


— Japanese Style Fried Chicken (Serves 2-3) —

400g boneless chicken thighs, cut into 1 inch cubes

2 tablespoons soy sauce

1 tablespoon rice wine (sake)

1 clove garlic, minced

1 teaspoon fresh grated ginger

1/2 teaspoon salt

A pinch of black pepper

3 tablespoons potato starch or cornstarch

2 tablespoons plane flour

Vegetable oil for deep-frying

Lemon wedges for garnish


Place the soy sauce, rice wine, minced garlic, grated ginger, salt and pepper in a large bowl. Add the chicken pieces and mix to coat well. Let marinate for around 30 minutes.

Heat the vegetable oil to 350F / 180C.

Mix the potato starch and flour in a shallow bowl. Remove the chicken pieces from the marinade and thorough coat each piece in the flour mixture and shake off excess.

Deep-fry in oil for two times (it makes the chicken crispy outside and juicy inside). First, deep-fry for 90 seconds (deep-fry the chicken pieces a few at a time), transfer them onto a wire rack to drain oil, leave them for 4 minutes. Deep-fry again for 40 seconds or until golden brown. Transfer the chicken onto a wire rack to drain excess oil.

Serve with lemon wedges.

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