Karaage (唐揚げ) - Japanese fried chicken
Ingredients
- ⅔ lb boneless skin-on chicken tights
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp salt and pepper
- ⅔ garlic
- 3 tbsp potato starch
- vegitable oil
Instructions
Preparation
- Trim the white tendon if needed, and cut the chicken into one-bite size (1.5 inch).
- Grate a clove of garlic, and rub it to the chicken.
- Add the chicken, 1 tbsp of soy sauce, 1 tbsp of cooking sake, ⅔ grated garlic into a clean plastic bag and mix them very well with your hand. Marinate it for 15 minutes.
Deep frying
- Pour enough oil into the pot to cover the chicken, and heat over medium heat.
- Check the oil temperature by dropping in a bit of batter. If the batter sink halfway and immediately float back up, the temperature is about 325ºF (160ºC).
- Dredge each marinated chicken piece in the potato starch, shaking off any excess.
- Carefully place the coated chicken in the hot oil, and deep fry for 2 minutes or until the karaage gets light golden brown.【Tip】 cook the skin-side down first to get the crispy skin!
- Flip the chicken and deep fry other side for 1 minute.
- Take the chicken out and put them aside on a paper towel. Remove the crumbs in the oil using a fine-mesh sieve to keep the oil clean and to prevent the oil going dark.
- While the chicken is resting, bring the temperature up to 355℉ (180℃).
- Deep fry the chicken again for 30 seconds on each side.【Caution】The cooking time may vary depending on the size of the chicken pieces. So make sure the chicken is fully cooked before eating.
