Japanese Fried Chicken (Karaage)

Crispy on the surface, tender and juicy inside — this Japanese Fried Chicken (Karaage) is pure perfection! 🍋🍗
Marinated in soy sauce, garlic, and ginger, then double-fried for the final word crunch, each chew bursts with wealthy umami taste. It’s the form of dish that disappears quick — whether or not you serve it as a snack, appetizer, or major meal with rice.

Substances

For the rooster:

• 700 g (1.5 lb) boneless rooster thighs, lower into bite-sized items
• 2 tbsp soy sauce
• 1 tbsp sake (or rice wine)
• 1 tbsp mirin (non-obligatory)
• 1 tsp sesame oil
• 1 clove garlic, grated
• 1 tsp grated ginger
• ½ tsp salt
• ¼ tsp black pepper

For coating:

• ½ cup potato starch (or cornstarch)
• ¼ cup all-purpose flour

For frying:

• Vegetable oil for deep frying

For serving:

• Lemon wedges
• Japanese mayo (non-obligatory)

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🍗 Directions

1. Marinate the rooster
   • In a bowl, combine soy sauce, sake, mirin, sesame oil, garlic, ginger, salt, and pepper.
   • Add the rooster items and blend properly.
   • Cowl and marinate for half-hour to 1 hour within the fridge.
2. Coat the rooster
   • Mix potato starch and flour in a bowl.
   • Dredge every rooster piece till evenly coated. Shake off extra.
3. First fry (for tenderness)
   • Warmth oil in a deep pan to 170°C (340°F).
   • Fry rooster in batches for 3–4 minutes till calmly golden.
   • Take away and let relaxation for five minutes.
4. Second fry (for crispiness)
   • Increase oil temperature to 190°C (375°F).
   • Fry once more for 1–2 minutes till deep golden brown and crisp.
   • Drain on a wire rack or paper towels.
5. Serve scorching
   • Serve instantly with lemon wedges or a facet of Japanese mayo for dipping.