Soy sauce Fried Chicken (Karaage)
Japanese fried chicken(Karaage) is marinated with garlic, ginger, sake, and soy sauce, and dredged with flour or starch, and deep fried. All Japanese pursues how to cook perfect "Karaage" once in their lifetime, including me. I inherited my mom's skill, and I did a lot of research for a long time by reading cookbooks, and interviewing many chefs. I've gotten four tips so far. I hope you like it !!
- 1 pound chicken thigh, remove the fat, cut
- into bite-size pieces
- 2TBSP sake
- 1 TBSP soy sauce
- 1/2 tsp sesame oil
- 1 tsp garlic, grated
- 1 tsp ginger, grated
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 TBSP corn starch
- Salad oil for frying
In a large ziploc bag, add chicken, sake, soy sauce, sesame oil, garlic, ginger, salt, and pepper.
Knead the ziploc bag to marinade evenly. Refrigerate for at least 15 minutes*
Open the bag, and add corn starch. Shake it to coat evenly and aerate.
In a large cast-iron skillet, heat 1 inches of salad oil to 350 ℉. Fry the chicken for 1 minute per side**.
Remove the chicken to a tray. Let it rest for 5 minutes***.
Return the chicken to the skillet, and fry for 30 second on both sides to make chicken crispier.
Drain on paper towels
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.