Empty My Fridge
The BEST Karaage, Japanese Fried Chicken SO CRISPY!!
Ingredients
- Chicken thigh4
- Ginger · grated1 tsp
- Garlic · grated1 tsp
- Soy sauce1 tbsp
- Sake1 tbsp
- Mirin1 tbsp
- Black pepper
- Cornstarch½ cups
- Frying oil
- To Serve Karaage
- Cabbage · thinly sliced
- Lemon
- Mayonnaise
Instructions
- Combine the chicken with the grated ginger, garlic, soy sauce, sake, mirin and a pinch of black pepper, mixing well so it is evenly coated. Cover and marinate in the fridge for 15 to 30 minutes.
- Heat the frying oil to 350°F in a heavy-bottomed pot, such as a Dutch oven or cast-iron wok.
- Put the cornstarch on a shallow plate. Coat each piece of chicken in it, shaking off the excess.
- Carefully lower the chicken into the hot oil one piece at a time and fry for 5 to 6 minutes, until golden brown and cooked through. Fry in 2 to 3 batches depending on the size of the pot. Drain on a rack or paper towel-lined tray, and repeat with the rest.
- Serve right away on a plate with salad greens, lemon wedges and kewpie mayonnaise.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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