Karaage (から揚げ)

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

Ingredients

1/3 cup soy sauce

2 tablespoon sake

25 grams fresh ginger (grated)

900 grams boneless skin-on chicken thighs (cut into bite-size pieces)

170 grams potato starch

vegetable oil (for frying)

1/2 lemon (sliced into wedges for serving)

Directions

Make marinade.

To make the karaage marinade, mix the 1/3 cup soy sauce, 2 tablespoon sake, and 25 grams fresh ginger in a bowl to combine.

Marinate chicken.

Add the 900 grams boneless skin-on chicken thighs and mix well to coat each piece with the kaarage marinade. Cover and refrigerate, allowing the pieces of chicken to marinate for at least 1 hour or up to 4 hours.

Heat oil.

When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot or deep fryer and heat until the oil temperature reaches 340 degrees F (170 C). Prepare a paper towel-lined wire rack.

Dredge chicken in starch.

While you wait for the oil temperature to rise, add the 170 grams potato starch to a shallow bowl and dredge the marinated chicken to coat each piece evenly, tapping off any excess potato starch with your hand. Set the coated pieces on a tray.

Fry chicken.

When the deep frying oil is ready, fry the coated chicken pieces in batches. Don't overcrowd the pot, and fry chicken in batches that have roughly the same size pieces so they will cook at about the same time.

Drain cooked chicken and serve.

After a few minutes, start checking the pieces of chicken for doneness. When the karaage hits an internal temperature of 160 degrees F (71 C) on a meat thermometer, transfer them to the paper towel-lined wire rack and let the chicken rest for a few minutes before serving them. Serve with 1/2 lemon cut into wedges.

Nutrition

• Calories: 450 kcal
• Total Fat: 27 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.1 g
• Cholesterol: 147 mg
• Sodium: 852 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 28 g