Karaage chicken is made by marinating bite-size pieces of chicken in sake, soy sauce, ginger and garlic before coating them generously with potato starch. When fried, the starch turns into an ultra crispy shell encasing a flavorful juicy bite of chicken
- Boneless skin-on chicken thighs (cut into 1 1/2 inch pieces)
- 1 tablespoon Fresh ginger (grated)
- 1 clove Garlic (grated)
- 2 tablespoons Soy sauce
- 1 tablespoon Sake (Japanese Rice Wine or any white wine)
- 2 teaspoons Granulated sugar granulated
- 1/3 cup Potato starch
- Oil (for frying)
- Lemon (for serving)
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. 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 karaage 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 karaage to stay crispy longer, you can fry the chicken a second time, until it’s a darker color after it’s cooled off once. Serve with lemon wedges.