Savor the delicious flavors of Japanese cuisine with this homemade karaage! The deep-fried crispy chicken thighs marinate overnight. This allows the sweet and savory flavors to seep through the meat.
Throwing a Japanese-themed party? Include this Copycat Noodles & Co. Japanese Pan Noodles to your menu!
How To Make Karaage (Japanese Fried Chicken)
This crispy marinated karaage will satisfy your Japanese cuisine cravings.
Ingredients
- 2 lb chicken thighs, deboned, cut into 2-inch chunks
- 3 cloves garlic, grated
- 1 cup potato starch
- 3 tbsp soy sauce
- 2 tsp rice wine, or sake
- 2 tsp ginger, grated, with its juice
- 2 tsp brown sugar
- ½ tsp ground black pepper
- ¼ tsp salt
- 5 cups vegetable oil, (up to 8 cups), for frying
To Serve:
- 1 lemon wedge, per serving
- 1 oz cucumber slices, per serving
Instructions
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Combine garlic, rice wine, soy sauce, ginger, and sugar. Toss chicken pieces in the marinade to coat.
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Cover and set aside in a chilled area. Allow the chicken to marinate for at least 24 hours, best if 48 hours.
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The next day, preheat your oil to 375 degrees F and prepare a plate lined with paper towels.
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Prepare your coating. Combine potato starch, salt, and pepper in a bowl.
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Drain the chicken from the marinade and coat these with your seasoned potato starch.
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Once done, deep fry chicken pieces for roughly 3 minutes, until the crust is deep golden brown. Drain into your prepared basket.
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Serve hot or at room temperature with a lemon wedge and cucumber slices.
Nutrition
- Sugar: 3g
- :
- Calcium: 29mg
- Calories: 133kcal
- Carbohydrates: 30g
- Fat: 1g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 359mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 738mg
- Vitamin A: 1IU
- Vitamin C: 2mg
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