BEST Karaage Recipe (唐揚げ)

By No Recipes · 60 min

Ingredients

Instructions

1. In a bowl, mix the soy sauce, sake and grated ginger to make the marinade.
2. Add the chicken thigh pieces and mix to coat well. Cover and refrigerate for at least 1 hour and up to 4 hours.
3. Heat about 1 inch of vegetable oil in a heavy pot or deep fryer to 340°F (170°C). Line a wire rack with paper towels.
4. While the oil heats, put the potato starch in a shallow bowl. Dredge each marinated piece in it, tapping off the excess, and set on a tray.
5. Fry the coated chicken in batches, without overcrowding, grouping pieces of similar size so they cook evenly.
6. After a few minutes, check for doneness. When the internal temperature reaches 160°F (71°C), move the pieces to the rack and rest a few minutes before serving.
7. Serve with lemon wedges.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

GingerLemonChicken thigh