We don’t eat out very often (gotta save up for travel!) but when we do, we always head to our favourite izakaya for their Japanese fried chicken. As good as it is, $8.40 for 5 pieces is just craaaazy. I figured I’d try this chicken karaage recipe at home- I was blown away by the results. They turned out so crunchy, juicy, and tender!
Deep frying is never healthy, but at least you can have a peace of mind knowing you’re cooking with good quality oil (not reused!) and organic chicken. It tastes just as good too! I don’t think we’ll be going back to our favourite izakaya any time soon.
Chicken Karaage Recipe
- 400g of organic skinless/boneless chicken thighs
- 70g of tapioca starch
- 300-500ml of your choice of frying oil
Note: I used a 1L sauce pan to deep fry, with 1/3 to 1/2 of oil.
- a thumb of ginger
- 4 cloves of garlic
- 1/2 teaspoon of sesame oil
- 1 teaspoon of sugar
- 1.5 tablespoon of soy sauce
- 1 tablespoon of sake
- dash of salt and pepper
Prep work – 35min
- Mince garlic and ginger until fine
- Cut chicken thighs into 4x7cm (approx) pieces
- Mix well with the marinating ingredients
- Cover, and let it marinade in the fridge for at least 30 minutes
- Remove from fridge and dust each piece with tapioca starch
- Heat saucepan of oil to 180℃
- Fry 3-4 pieces at a time for 90 seconds each, flipping at 45 seconds
- Drain on a metal rack or paper towel-lined plate
- Fry again for another minute, until golden
- Drain on paper towel-lined plate
- Serve with a piece of lemon!
Note: Fish out crumb and debris to keep your oil clean. Make sure you have enough space between each piece.
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