Prep 20 mins
Cook 20 mins
This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.
- 1 lb boneless chicken thighs
- 1⁄2 tablespoon freshly grated ginger
- 1 -2 clove, of freshly grated galic
- 3 tablespoons soy sauce
- 1 tablespoon sake (Japanese rice wine)
- ground black pepper, for additional spiciness
- 1 cup potato starch, to dust
- vegetable oil (for frying)
- Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
- Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
- In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
- Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).
This has to be hands down one of the best Chicken Kara-age recipes I've ever had! It even puts mainstream restaurants to shame on just how juicy and awesome the chicken is when you bite into it. Highly recommended for everyone to try.
Excellent recipe! I added about 1 tsp sesame oil to the marinade. Used corn starch, as I was out of Katakuriko (potato starch). Deep fried the marinaded chicken pieces about 90 seconds. Took them out and placed them on a wire rack. After I deep fried the whole batch, I deep fried them again for about 45 seconds. Came out crispy on the outside and juicy inside. Tastes better when it's hot. But, cold was okay too.
This is delicious -- absolutely delicious, and I thank you for your flawless recipe!