Karaage is a popular Japanese cooking technique where ingredients like chicken are coated in a seasoned wheat flour and potato starch mixture before being deep-fried. This results in a crispy and flavorful dish loved in Japan and beyond. The secret to great karaage lies in its marinade, typically including soy sauce, garlic, and ginger, which imparts a distinct umami flavor. Whether enjoyed as a snack, appetizer, or main course, karaage provides a delightful crunch and rich taste.

Ingredients

• 1 lb chicken thighs, boneless, skinless
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup potato starch
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying

Instructions

1. Cut chicken thighs into bite-sized pieces.
2. Combine soy sauce, garlic, and ginger in a bowl. Add chicken pieces and marinate for 30 min.
3. Mix potato starch, flour, salt, and pepper in a separate bowl.
4. Dredge marinated chicken in flour mixture, shaking off excess.
5. Heat oil in deep fryer or skillet to 350°F (180°C).
6. Fry chicken pieces in batches until golden brown, about 5-6 min per batch.
7. Remove karaage from oil, drain on paper towels.
8. Serve with steamed rice and pickled vegetables.

Keywords: Dinner, Fried, Crispy, Savory

Spice Rack: Salt, Pepper, Garlic Powder, Ginger

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