Ingredients
Scale
- 1/4 cup Dark Soy Sauce (or light soy sauce for a milder taste)
- 1 tablespoon Honey (or sugar or agave nectar)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Sake (or dry sherry/vermouth or white wine vinegar for non-alcoholic)
- 1 pound Skinless Boneless Chicken Thighs
- 1/2 cup Potato Starch (or corn starch)
- 1/2 cup Flour (or gluten-free flour)
- 2 cups Sunflower Oil (or vegetable/canola oil)
Instructions
- Marinate the Chicken: In a bowl, mix dark soy sauce, honey, minced garlic, grated ginger, and sake. Add the chicken thighs, ensuring they are well-coated. Cover and marinate for at least 30 minutes or up to 2 hours in the fridge for better flavor.
- Prepare the Coating: In a separate bowl, combine potato starch and flour. Mix well.
- Heat the Oil: In a deep pan or pot, heat the sunflower oil over medium heat. You can check if the oil is hot enough by dropping a bit of the coating mixture; it should sizzle.
- Coat the Chicken: Remove the marinated chicken from the fridge. Take each piece and dredge it in the starch-flour mixture, ensuring it is evenly coated.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil. Fry in batches to avoid overcrowding. Cook for about 4-5 minutes or until golden brown and crispy. Remove the chicken and place it on paper towels to drain the excess oil.
- Serve: Enjoy your crispy chicken karaage hot!
Notes
Chicken Karaage is best served hot and crispy with rice, salad, or dipping sauces. Garnish with chopped green onions or sesame seeds for added flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg