Iconic Japanese fried chicken Karaage infusion recipe
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 250 g Chicken thigh
- 250 g Chicken breast
- 1/2 cup Katakuriko potato starch (enough to cover all the chicken)
- Vegetable oil amount depends on the size of your pan or fryer
- 2 tbsp Sake
- 2 tbsp Soy sauce
- 1/2 tbsp Minced ginger
- 1/2 tbsp Minced garlic
Cut the chicken meat into mini bite sized pieces.
Mix sake, soy sauce, ginger and garlic all together in a ziplock bag.
Add the chicken to the bag and massage the bag. Marinate the chicken in the bag and leave it aside for about 20 minutes.
Place the potato starch in a shallow container or in a bowl and roll the marinated chicken pieces in it to coat them. Shake off the excess starch.
Fill a deep saucepan with the cooking oil (or an electric deep fryer, which is what I used) about ⅔ full and heat to about 180 c degree. Dip a chopstick into the oil and if tiny bubbles form at the bottom of the pan, then it is ready to deep fry the meat.
Cook the chicken meat until the outside is golden brown and crispy.
Take the chicken out and leave it on a plate with a paper towels placed under it and over it to absorb the excess oil.
Serve with any condiments you like, such as lemon, mayo, or salt and pepper.
nutrition value vary depends on how much oil used for deep frying.
Can be made chicken breast only, or thigh only or different ratio.
Calories: 297kcal | Carbohydrates: 18g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 634mg | Potassium: 578mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 1.8mg | Calcium: 21mg | Iron: 1.1mg