Chicken Karaage is a popular dish served in many restaurants, homes, and even in school. It’s many people’s favorite dish. What can we say? It IS fried chicken! But making a good one is all the difference! Here, check out Chef Chiyomi Kawasaki’s authentic Japanese recipe and you can try making this at home! This is as good as it gets to Japanese cooking!
This recipe is by Chiyomi Kawasaki
300g Chicken Thigh with skin on
1 tbsp Minced Ginger
1 tbsp Minced Garlic
2 tbsp Oyster Sauce
1 tbsp Sesame Oil
1 tbsp Japanese Sake
2 tbsp Potato Starch
Oil for deep frying
- Trim any excess fat off the chicken thigh.
- Cut between the thickest and thinnest part of the meat and then cut into 8-10 bite-sized pieces. Look at the grains of the thicker parts of the meat and cut them across the grains. This way makes the meat less tough to eat.
- In a bowl, add in sake. The sake removes any odour and tenderizes the meat.
- Then add minced ginger, minced garlic, oyster sauce, and sesame oil and mix well.
- Lastly, add in the potato starch and mix. Leave it to marinate for 30 mins. It is also ok to marinate it overnight in the fridge.
- If you want to make it fluffy, beat one egg and add it to the mixture. (optional)
- Next prepare a deep frying pan and add oil enough for deep frying.
- Shake off any excess potato starch and then add in the chicken parts, then heat up the oil.
- Stop adding when the pan is about 80% full. If it is too full, it takes longer to cook the chicken and the meat may not be evenly cooked.
- Turn on the heat or fire and fry the chicken until golden brown.
- Next, strain the oil off thoroughly, You may either use a pair of chopsticks to pick up the meat and give it a few good shakes, or use a strainer and shake off all the excess okl. If you don’t do this, you will end up with a lot of oil, and the chicken will not become crispy.
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