Every country has its version of fried chicken, and that’s just great. But the Japanese do fried chicken super extremely awesomely well. Marinated > coated in potato starch > lightly fried in light vegetable oil. It’s the best bad food out there.
Not overly difficult but we’ve messed this up before by adding too much of something to the marinade… so don’t go palsy on the soy sauce or anything. Everything you need to make karaage tonight, is right here. And please learn to say it right… Kara-ah-ge.
- Chopping board
- Sharp knife
- Deep Fryer or pot for frying
- 500 gram chicken thigh with skin on
- 1 tbsp fresh ginger minced up
- 1 tbsp fresh garlic minced up
- 2 tbsp Japanese soy sauce (use Tamari to make it Gluten Free)
- 1 tbsp cooking sake
- 1 wedge lemon for squeezing
- 1 bloop Japanese mayonnaise for dipping
- Let's mix up the marinade first & add the soy sauce, ginger & garlic to a bowl & mix together well. Put aside.
- Cut the chicken thighs into bite size pieces, throw them into another bowl as you go.
- Pour over the sauce we just made, add the ginger & garlic as well. Mix around & around.There's a trick to marinating... sometimes the chicken at the top misses out so add a sheet of wrap to the surface. Then another wrap over the bowl to seal in all that marinade goodness. Leave to marinate for 30mins or, however long you like as the flavours will just grow more intense.
- When you & your chicken pieces feel ready, dust the pieces in potato starch.
- Now just a heads up... vegetable oil usually sits at 180℃ & we clean our oil every single day. Depending what equipment you're using to fry with, wok, saucepan maybe a deep fryer, lower around 5 pieces gently into the vegetable oil and fry for about 4 minutes but it also depends on how big you made the pieces. A cooks tip: fried foods are usually ready when they turn a golden colour & float to the top.
- Strain & drain the oil.
- Put on your coolest plate.
- Add some mayo on the side and sqeeze some lemon over the karaage.
- Dekimashita <- it's ready