Karaage (Japanese Fried Chicken)
Author: Fukiko Miyazaki
Karaage is one of the most popular dishes in Japan. It is a common home-
cooked meal, but also served in restaurants.
- 1 pound, boneless skinless chicken thighs – cut into 2′′ pieces
- 1 tablespoon, fresh ginger – grated
- 1 clove, garlic – grated
- 1 tablespoon, toasted sesame oil
- 2 tablespoons, soy sauce
- 1 tablespoon, sake
- pinch, black pepper
- pinch, granulated sugar
- 1/3 cup, cornstarch
- 2 cups, il Fustino Avocado Oil – for frying
- lemon – optional
- red chili pepper – optional
- ponzu – for dipping optional
Mix the ginger, garlic, sesame oil, soy sauce, sake, black pepper and sugar in a large bowl and whisk.
Add the chicken, then stir well, Cover with plastic wrap and refrigerate for at least one hour, over night is best for the most flavor.
Pour two inches of avocado oil into small heavy bottomed pot and heat until oil reaches 360 degrees F.
Prepare a rack for draining the fried chicken.
Add corn starch to a small bowl. Remove chicken 2 or 3 pieces at a time and dredge in corn starch.
Carefully and gently drop chicken into hot oil. Remove when chicken turns a golden color. About 2 to 3 minutes.
Transfer chicken to the wire rack to drain.
Serve with lemon wedges, or if you prefer serve with red chili pepper. You may want to dip chicken in ponzu sauce as well.
Enjoy while hot!