Japanese Style Fried Chicken (Karaage)

attosa
Diamond Post Medal for All Time! 1,246 Posts

Total Time: 30 minutes

Ingredients:

• 1 lb boneless skinless chicken thighs cut into 1 inch chunks
• 2 Tbsp soy sauce
• 2 tsp grated fresh ginger
• 2 Tbsp Mirin or Japanese sake (or any rice wine or dry sherry)
• 1/4 cup corn or potato starch
• 1/4 cup all purpose flour
• oil for frying
• lemon wedges

Steps:

1. In a plastic bag or in a bowl, add chicken, soy sauce, and ginger and toss until chicken is thoroughly coated in marinade. Refrigerate for at least 30 minutes and up to 8 hours.

 
2. Heat oil in a large pot or wok over high heat until it reaches 350F. Whisk cornstarch and flour in a bowl. Add cornstarch and flour mixture to chicken pieces until well coated.

 

 

 
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3. Carefully add chicken to oil one at a time, making sure not to crowd the pot. Cook in batches, stirring occasionally, for 5 to 7 minutes each batch. Drain on a paper towel.

 

 
4. Serve immediately, garnished with lemon slices and a side of powdered salt. Enjoy!

 

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bryguy
Bronze Feedback Medal for All Time! 167 Feedbacks

May 28, 20190 found this helpful

Absolutely delicious. Great as an appetizer with assorted dipping sauces. Once of my guests loved it with various salad dressings as dip. As such, I'm going to add these to salads instead of croutons.

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I think these will also be great in stirfrys. Just add right before serving to keep them crunchy.

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