Japanese Crispy Fried Chicken - Karaage (唐揚げ)
This is a classic Japanese home cooking recipe. The chicken is crispy on the outside and juicy on the inside. For the best result, use dark meat such as thigh (preferably skin attached). If potato starch is difficult to find, you can use corn starch or tapioca starch instead.
- Chicken thigh (1lb (or 500g))
- Fresh grated ginger (1 Tbsp)
- Garlic (1 - 2 cloves)
- Soy sauce (3 Tbsp)
- Sake (Japanese rice wine) (1 Tbsp)
- Potato starch (for dusting) (About 1 cup)
- 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).
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