Ingredients
- Boneless chicken (450 grams)
- Ginger (1 tablespoon)
- Garlic (1 clove)
- Soy sauce (2 tablespoons)
- Sake (1 tablespoon)
- Granulated sugar (2 teaspoons)
- Potato starch (1/3 cup)
- Vegetable oil (1/3 cup)
- Lemon (to serve)
Instructions
Steps
- In a bowl, combine ginger, garlic, soy sauce, sake, and sugar, then whisk everything together. Add the chicken pieces and stir to ensure they are evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour.
- Pour vegetable oil into a heavy pot to a depth of about 1 inch. Heat the oil until it reaches 360°F (182°C).
- Prepare a bowl with potato starch. Take a handful of the marinated chicken and toss it in the starch until each piece is well coated.
- Carefully add the coated chicken to the hot oil in batches. Fry until the chicken is a medium brown color and fully cooked. Transfer the fried chicken to a wire rack lined with paper towels to drain excess oil.
- For extra crispiness, you can fry the chicken a second time until golden brown after letting it cool slightly. Serve the karaage with lemon wedges for a zesty finish.