Karaage | Japanese Fried Chicken 唐揚げ

By Thom7747

Karaage | Japanese Fried Chicken 唐揚げ
OCTOBER 10, 2012
by NAMI
in APPETIZERS, CHICKEN, QUICK & EASY

Ingredients

• 1 lb. chicken thigh
• Sea salt
• Freshly ground black pepper
• 1/4 cup potato starch
• 1/4 cup flour
• Oil for deep frying
• Lemon wedges
• 1 inch ginger
• 8 garlic cloves
• 1 Tbsp. soy sauce
• 1 Tbsp. sake
• 1 tsp. sesame oil
• 1 tsp. sugar

Details

Servings 3
Preparation time 15mins
Cooking time 30mins
Adapted from justonecookbook.com

Preparation

Step 1

Combine the chicken and all the seasonings in the bowl (or Ziploc bag). Cover with plastic wrap and rest in refrigerator for at least 1 hour.

Meanwhile combine potato starch and flour, and whisk all together.

Right before the oil is ready, add the potato starch and flour mix to the chicken. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.

Cook for 90 seconds, or until the chicken is cooked through and outside is light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature is the key for deep frying.

Transfer the chicken onto a wire rack to drain excess oil. While resting on the wire rack, the chicken will continue to cook with the remaining heat.

Between batches (or even while cooking), make sure to pick up crumbs to keep the oil clean (otherwise oil will get darker).