Chicken Karaage
Ingredients
- 600 gChicken leg (deboned, skin-on, cut into 3cm pieces)
- 3 tbspsoy sauce
- 2 tbspSake or rice alcohol
- 2 pcGarlic (finely minced)
- 1 tspGinger ground
- 100 gPotato starch (for coating)
- 1,000 mlPeanut oil (for frying)
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 20 gFresh ginger (grated)
Method
Bite-sized chicken pieces with a deep brown, crunchy crust. The meat remains fatty and juicy thanks to the soy and ginger marinade.
- 1
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
Coat each piece of chicken in potato starch. Shake off the excess: we want a dry, thin veil, not a thick paste.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the fryer, otherwise the temperature drops and the chicken absorbs the oil.
- Potato starch gives a lighter, drier crunch than wheat flour.
How long does this dish keep?
Eat piping hot. If needed, reheat for 5 minutes in a very hot oven to regain some crunch, but avoid the microwave.
