If you follow me on Snapchat (@rghakeem) you know that I have a *slight* obsession with all things Japanese – and that includes their food!
Chicken Karaage is deep fried chicken pieces that are marinated Japanese seasonings. Delicious!
Chicken karaage is a great introduction into Japanese cuisine because the flavors are familiar but the seasonings are different. It would also be a fun treat to teach kids to eat this with some kid-friendly chopsticks.
This dish is super easy to make so let’s get started with it.
First, fresh ginger. It has to be fresh.
While the oil heats up, pour 1/2 cup of potato (or corn if you don’t have potato) starch into a bowl.
Once the chicken pieces are fully cooked, place them on a rack set over a pan to drip down. Also sprinkle on some salt over the chicken pieces. A little salt after things have fried always helps to bring out some extra flavor. It’s a great tip!
It also helps to top everything off with some sliced scallions.
- 1 inch piece of fresh ginger, grated
- 2 cloves of garlic, grated
- 2 tablespoons of low sodium soy sauce
- 1 tsp of sugar
- ½ tsp of kosher salt
- 8 boneless, skinless chicken thighs cut into bite sized pieces
- ½ cup of potato or corn starch
- Vegetable oil for frying
- 3 scallions, sliced
- Mix together grated ginger, garlic, soy sauce, sugar, salt, and chicken pieces
- Marinated for 4 hours
- Heat up vegetable oil in a frying pan till it's ½ inch filled to 350 degrees F
- Coat chicken pieces in starch and shake off excess
- Drop pieces into oil, being sure not to crowd the pan
- Fry for 4 minutes per side, or until golden brown
- Sprinkle with some salt after frying and set on a rack over a pan
- Garnish with sliced scallions
- Serve warm