How to Cook Crispy Chicken Karaage
Cooking Crispy Chicken Karaage is not as tough as it sounds. This classic Japanese dish is basically fried chicken without all the grease that stains your hand. If you’re craving something new from the orient, here’s a recipe for Chicken Karaage.
• 1 piece of fresh ginger
• 10 oz boneless chicken thighs
• 1 tablespoon of sake
• 3 tablespoons of soy sauce
• Vegetable oil for deep frying
• Sesame oil, just a few drops to give flavor
• 1/2 cup of potato starch
• Start cutting up the chicken into bite-size pieces and place them in a deep bowl
• Grate the ginger and add them into the chicken. Put in the soy sauce and start adding the sake inside. Mix the combination well before leaving the chicken to marinate on the sauce. Thirty minutes should do just fine, allowing the chicken to soak in the flavor and become tender.
• Start coating the chicken pieces with potato starch. If the sauce mixture is too watery you can drain them off first before coating. Make sure that every inch of the chicken is covered since the potato starch adds to the “crispy” sensation.
• Start heating the oil, preferable hitting 180 degrees Celsius in temperature. This is the perfect heat for the chicken to fry all the way through for that crispy dining experience.
• Start frying the chicken several pieces at a time. You might want to test the temperature first with a piece of chicken to see if it’s hot enough. Remove the pieces when they reach that deep golden brown coloring.
• Make sure to have a wire rack prepared for draining purposes. You wouldn’t want to eat all that oil along with the chicken. In most cases paper towels are used to speed up the draining process.
This recipe should provide ten to 12 pieces of fried chicken ideal for 3 to 4 people as part of a bento. It can be served with lemon wedges or some sansho pepper depending on your preferences. Note that some of the ingredients mentioned aren’t really readily available in most grocery stores. If you find yourself lacking sake, sherry or the Chinese xiaoxing would do. NEVER use vinegar as a substitute for sake since the two are nothing alike. As for potato starch, your grocery-variety cornstarch will do just fine for this recipe. Enjoy your Crispy Chicken Karaage!