Chicken Karaage
Japanese fried chicken marinated in soy sauce, ginger, and garlic, then coated in seasoned flour and deep-fried until golden. Served crispy and hot, typically with a dipping sauce and fresh garnish.
Ingredients
Method
Pat the chicken pieces dry with paper towels.
In a bowl, whisk together soy sauce, honey, minced ginger, and minced garlic.
Add the chicken to the marinade, toss to coat evenly, and refrigerate for at least 15 minutes (or up to 8 hours).
In a shallow bowl, combine flour, cornstarch, salt, and black pepper.
Remove chicken from the marinade (do not drain completely; a light coating of marinade helps the flour adhere). Toss each piece in the flour mixture until evenly coated. Let sit for 5 minutes.
Heat oil in a deep heavy pot to 350°F (use an instant-read thermometer to monitor).
Carefully add chicken pieces to the hot oil in batches, without crowding the pan. Fry for 6–8 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F.
Transfer fried chicken to a paper towel-lined plate to drain excess oil.
Arrange karaage on a serving platter, garnish with sliced green onion, and serve immediately with lemon or lime wedges and ponzu sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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