Karaage is a type of cooking technique used in the Japanese cuisine where different food items that are coated in potato flour are deep fried in oil. Commonly chicken marinated in soy sauce, garlic and ginger is used. Looking closely at the description, it looks like an Asian version of the fried chicken because it is but this type of fried chicken is different as it’s more fun to eat as it is usually prepared using deboned chicken, it is crispier than the Western counterpart and it tastes fresher due to the ginger used marinade. Cooking times are also faster due to its bite sized nature.
I wanted to make one of this before and I totally forgot it until I was browsing one of my favourite food blogs “Just one cookbook” and I saw her wonderful Karaage recipe which made me crave for it, so here it is my version thanks Nami!
- 10 pcs Chicken thigh fillets, cut into bite sized pieces
- 2 tsp ginger paste
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- freshly ground black pepper
- ½ cup potato starch
- Mix together chicken, ginger paste, garlic, soy sauce, egg, salt, freshly ground black pepper and sesame oil. Place in a covered container and let it marinate for at least 4 hours in the fridge.
- Prepare a wok then add enough oil for deep frying. Heat oil to 180C.
- Remove chicken from the fridge then drain excess liquid. Pour potato starch and give it a good mix making sure each chicken piece is coated with the starch.
- Deep fry each chicken piece, placing one at a time. Cook until golden brown which is around 5 minutes or until cooked; do not overcook to retain the tenderness of the chicken.
- Place in a paper lined plate to drain excess oil then serve while hot.
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