Chicken Karaage

Bite-sized chicken pieces with a deep brown, crunchy crust. The meat remains fatty and juicy thanks to the soy and ginger marinade.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 668
• Protein: 26 g
• Carbs: 25 g
• Fat: 53 g

Ingredients

• 600 g Chicken leg ( deboned, skin-on, cut into 3cm pieces )
• 3 tbsp soy sauce
• 2 tbsp Sake or rice alcohol
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 100 g Potato starch ( for coating )
• 1000 ml Peanut oil ( for frying )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 20 g Fresh ginger ( grated )

Instructions

1. Marinade

   Mix the chicken with soy sauce, sake, minced garlic, ground ginger, and grated fresh ginger. Massage the meat to let the flavors penetrate. Let rest for 30 minutes in the fridge.

2. Coating

   Coat each piece of chicken in potato starch. Shake off the excess: we want a dry, thin veil, not a thick paste.

3. First frying

   Dip the chicken in oil at 160°C for 3 minutes. The crust should be firm but still pale. Drain on a rack and let rest for 2 minutes.

4. Finishing and serving

   Heat the oil to 180°C. Dip the chicken again for 1 minute until golden brown and the frying sound becomes drier. Serve immediately with lemon.

Chef's tips

• Never overcrowd the fryer, otherwise the temperature drops and the chicken absorbs the oil.
• Potato starch gives a lighter, drier crunch than wheat flour.

Storage

Eat piping hot. If needed, reheat for 5 minutes in a very hot oven to regain some crunch, but avoid the microwave.