Japan

Karaage

Name: Karaage
Total time: 35 min
Yield: 3
Cuisine: Japan
Ingredients: 500 g Boneless chicken thigh; 2 tbsp Soy sauce; 1 tsp each Ginger & garlic, grated; 1 tbsp each Sake & sesame oil; 5 tbsp Potato starch; as needed Frying oil; to serve Lemon wedges

Japanese fried chicken with ginger and soy

Karaage names a Japanese frying technique that grew popular in the early Shōwa era. Today marinated chicken is its best-known form.

Marinated in soy sauce, ginger and garlic, tossed in potato starch and double-fried, it turns crisp outside and juicy within.

Servings3

Time35 min

LevelEasy

Ingredients

Boneless chicken thigh500 g
Soy sauce2 tbsp
Ginger & garlic, grated1 tsp each
Sake & sesame oil1 tbsp each
Potato starch5 tbsp
Frying oilas needed
Lemon wedgesto serve

★ = available authentic in the Asia Boutique

Preparation

Cut the chicken into bite-sized pieces.
Marinate with soy, ginger, garlic, sake and sesame oil for 20 min.
Coat the pieces generously in potato starch.
Pre-fry at 170 °C, let rest briefly.
Fry again at 190 °C until crisp, serve with lemon.

Make it original

Potato starch and good soy sauce are the secret of real karaage – in the Asia Boutique.

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