Chicken Karaage (Japanese Fried Chicken)
Chicken karaage is the Japanese version of fried chicken marinated in ginger, garlic and soy sauce, then lightly dredged and fried until extra crispy.
- 1 pound chicken thighs, boneless
- 1 tablespoon ginger grated
- 1 clove garlic grated
- 2 tablespoons Aloha shoyu
- 1 tablespoon sake
- 2 teaspoons granulated sugar
- 1/3 cup potato starch
- vegetable oil for frying
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.