Chicken Karaage
Crispy, lightly marinated Japanese fried chicken karaage, flavored with ginger, garlic, soy sauce, sake and sugar, then fried until golden and served with lemon.
Pasos
- 1
Whisk ginger, garlic, soy sauce, sake and sugar in a bowl to combine.
- 2
Add the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour.
- 3
Heat about 1 inch of vegetable oil in a heavy-bottomed pot until the oil reaches 360°F 182 °C · 360 °F · Gas 4 · Fuego medio (182°C 182 °C · 360 °F · Gas 4 · Fuego medio). Line a wire rack with paper towels and have tongs ready.
- 4
Place potato starch in a bowl. Dredge a batch of chicken in the potato starch, coating each piece evenly.
- 5
Fry the karaage in batches until the exterior is medium brown and the chicken is cooked through. Transfer to the rack to drain.
- 6
If you want extra crispiness, fry the chicken a second time after it has cooled.
- 7
Serve with lemon wedges.
