Japan • Main course
Japanese Chicken Karaage
Make japanese chicken karaage at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Japan's cuisine.
Prep35 min
Cook20 min
Servings4
BestFoodBook
Method
- 01
Step 1
Mix chicken with soy sauce, sake, ginger and garlic; refrigerate 20 minutes.
- 02
Step 2
Drain excess marinade and coat chicken generously in potato starch.
- 03
Step 3
Heat frying oil to 165°C. Fry chicken in uncrowded batches for 4 minutes and transfer to a rack.
- 04
Step 4
Raise oil to 180°C and fry each batch again for 1–2 minutes until crisp and 74°C at the centre.
- 05
Step 5
Drain briefly and serve with lemon. Keep raw marinade away from cooked food.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested