Chicken Karaage

This weekend was one of those weekends where I didn’t want to talk to anyone unless I absolutely had to. And if you were wondering, I had a nearly perfect two days that consisted of eating extremely well, volunteering at my favorite animal shelter, doing four loads of laundry, and finally investing in a new camera (so get ready for 10003890 times better photos!).

I’m all about finger foods that cuts your dishwashing load down to half and makes it perfectly acceptable to eat food like a child. Not that I don’t already do that, though. After Tonkatsu Ramen and Black Snapper sushi, Chicken Karaage is my favorite Japanese cuisine to nosh on. Make this over the weekend and you’ll have breakfast, lunch, and dinner set for the next few days.

Chicken Karaage from Just One Cookbook 
8 cloves garlic, minced
1 inch ginger, grated with a microplaner
1 Tbsp. soy sauce
1 tbsp. Mirin
1 tsp. sesame oil
1 tsp. sugar

3 skin-on, bone-off chicken thighs
1/2 cup potato starch
1/2 cup flour
1 tsp. black pepper
1 tsp. Gochugaru (Korean red pepper)
Olive oil

1. Rinse and pat dry the chicken thighs and cut into 2-inch pieces. Mix the soy sauce, garlic, ginger, Mirin, sesame oil, and sugar in a bowl. Cover and marinate the chicken for 1-2 hours in the refrigerator.

2. In a large, high-heat proof pot (I used my Le Creuset), heat your cooking oil to 350 degrees. I used Canola oil and it worked like a dream.

3. As the oil is heating up, dip your chicken into the flour and potato starch mix and drop into the oil. Make sure that your oil temperature doesn’t drop too much, it’ll stay fairly consistent if you cook 5-6 pieces at a time for 5-8 minutes, or until skin is golden-brown.

4. Once chicken is done cooking, drop onto a paper towel to absorb the excess oil and serve with a fresh lemon wedge. Enjoy!

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