Teresa's Recipes
Karaage (Japanese Fried Chicken)
Karaage, a staple in Japanese cuisine, is a delectable dish featuring chicken that's marinated in a blend of traditional flavors, then lightly battered and fried to perfection. Each bite is a delightful explosion of crispiness on the outside while still preserving the tender and juicy inside. The finish of fresh lemon juice adds a tangy twist that beautifully balances the savory notes. This dish is perfect as an appetizer, main course, or as a companion to your favorite bowl of ramen.
Ingredients
- 500g, boneless, cut into bite-sized pieces Chicken thighs
- 2 tablespoons Soy sauce
- 2 tablespoons Sake
- 1 inch, grated Ginger
- 2 cloves, minced Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup All-purpose flour
- 1/4 cup Cornstarch
- for frying Vegetable oil
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 22g
- Carbs: 18g
- Protein: 30g
- Sodium: 800mg
- Sugar: 1g
Instructions
- In a large bowl, combine the soy sauce, sake, grated ginger, minced garlic, salt, and black pepper to create the marinade.
- Add the bite-sized chicken pieces to the marinade ensuring all pieces are well coated. Allow them to marinate for at least 15 minutes, or for a richer flavor, overnight in the refrigerator.
- In a separate bowl, combine the all-purpose flour and cornstarch to make the coating for the chicken.
- Heat the vegetable oil in a deep frying pan or pot over medium-high heat.
- Coat the marinated chicken pieces in the flour mixture, ensuring to shake off any excess.
- Carefully place the coated chicken pieces into the hot oil. Fry them until they reach a golden brown color and are crispy, about 5-7 minutes. Avoid overcrowding the pan to maintain the oil temperature.
- Remove the fried chicken pieces from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove any excess oil.
- Serve the karaage hot, accompanied by lemon wedges. Squeeze the lemon juice over the chicken just before eating for a burst of tangy flavor.