Are you in the mood for something delicious and savory? Well, look no further! Today we will be introducing you to a classic Japanese dish – Chicken Karaage. This is a simple yet flavorful dish that is sure to tantalize your taste buds.
This recipe is not only incredibly delicious, but it is also very easy to make. No need for fancy ingredients or complicated instructions – all you need is some chicken, some marinade and a few other basic ingredients.
With this recipe, you can have a delightful meal ready in no time.
Chicken Karaage is best served with a side of steamed rice and some freshly sliced vegetables. It can also be enjoyed as an appetizer or as part of an elaborate meal.
So if you’re looking for an easy yet delicious dish, then Chicken Karaage is the perfect choice.
So without further ado, let’s get started on this delectable Japanese favorite – Chicken Karaage!
Ingredients (Serves 4)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/4 cup potato starch or cornstarch
- Vegetable oil for frying (about 2 cups)
- Canola oil for frying (about 2 cups)
- Frying temperature: 350°F
Method
In a medium bowl, combine the chicken, soy sauce, mirin, ginger and garlic. Stir to combine and let marinate for at least 15 minutes.
Put the potato starch or cornstarch in a shallow bowl or plate.
Heat the oils in a deep-fryer or large pot to 350°F.
Dip the chicken pieces one at a time into the starch and coat evenly. Shake off any excess.
Carefully add the chicken to the hot oil and fry for about 5 minutes until golden brown and cooked through. Be sure not to overcrowd the pot.
Remove the chicken from the oil and place on a paper towel lined plate to drain off any excess oil. Serve hot.
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The origin of Chicken Karaage
Chicken Karaage is a popular Japanese dish made of bite-sized chicken pieces that are marinated in soy sauce, garlic and ginger, then coated in a light flour batter and deep-fried.
It is believed to have originated in the early Edo period (1603-1868) when a dish called tsukune was served. Tsukune was a dish of minced chicken mixed with ginger and soy sauce, then grilled on skewers.
Over time, this dish evolved into the fried version of chicken karaage we know and love today.
