Japanese Fried Chicken (Karaage) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless/skinless chicken breasts (thighs will work as well)
02 -
3 tbsp soy sauce
03 -
2 tbsp sherry
04 -
3 garlic cloves, minced
05 -
1 tsp ground ginger
06 -
Oil for deep frying (peanut oil or vegetable oil)
07 -
4 tbsp all-purpose flour
08 -
⅓ cup cornstarch
# Instructions:
01 -
Cut the chicken in bite size pieces. Clean. Pat dry then transfer the chicken to a bowl. Set aside.
02 -
Mix together the sherry, soy sauce, garlic and ginger in a small bowl. Mix well.
03 -
Pour the liquid mixture over the chicken. Coat well. Cover with plastic wrap. Refrigerate and let marinate for 30 minutes.
04 -
When you are ready to deep fry the chicken, heat the oil to 350 degrees Fahrenheit in a deep heavy saucepan or deep fryer.
05 -
In a separate bowl, combine the cornstarch and flour. Mix well. Remove the chicken from the marinade. Discard the marinade. Coat chicken in the cornstarch mixture and shake off excess.
06 -
Deep fry in small batches for 4-6 minutes or until golden and no longer pink in the center. Do not crowd the pan.
07 -
Remove the chicken once cooked and place on paper toweled plate. Repeat the steps as necessary.
08 -
Serve warm with choice of side. Enjoy!
# Notes:
01 -
Sake is traditionally used but can be replaced with sherry
02 -
Best to use a timer for even cooking when working in batches
03 -
For best results, serve immediately while still crispy