Chicken Karaage

Chicken Karaage is fried chicken cooked Japanese style which includes chicken marinated in sake among a few other ingredients.

📝 Ingredients

• 1 teaspoon grated fresh ginger or finely chopped
• 4 garlic cloves (smashed)
• 1 tablespoon sugar
• 1/2 cup dry sake
• 2/3 cup soy sauce
• 4 skin-on chicken thighs (deboned, cut into 2-inch chunks)
• 1 cup potato starch (substitute corn starch if necessary)
• 1 teaspoon paprika
• 1/2 teaspoon allspice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

👨‍🍳 Instructions

1. 1Mix the marinade ingredients together in.a medium to large mixing bowl. Set aside.
2. 2Chop the chicken into chunks, add to the marinade, and let sit overnight refrigerated.
3. 3Pre-heat fryer to 350 degrees F. While your oil heats set up your frying station. My station includes a cooling rack (wire rack placed inside of a baking sheet) and a shallow bowl of seasoned flower for dredging.
4. 4In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
5. 5Remove chicken from the marinade and allow to warm to room temperature on the rack.
6. 6Dredge the chicken into the potato starch and then fry for about 3 minutes. Remove chicken from fryer and either place on a cleaned wire rack or a paper towel-lined bowl.
7. 7Increase the frying temperature to 375 degrees F. Re-fry the chicken for another minute and then serve.