chicken karaage
Potato flour produces the lightest fluffiest coating. Really delicious. Can use flour and cornstarch if you can't find the potato flour
prep time
1 Hr 5 Min
cook time
10 Min
method
Deep Fry
yield
2 serving(s)
Ingredients
- 4 boneless chicken thighs cut into pieces
- 1/3 cup soy sauce
- 2 tablespoons sake
- juice of 1 lemon
- 2 cloves garlic minced
- 1 1/2 cups potato flour
- peanut oil for deep frying.
- hoisin sauce for dipping
How To Make chicken karaage
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Step 1Place the chicken in a bowl and add the soy sauce, sake, lemon juice, and garlic. With your hands mix in the marinade into the chicken. Let marinate for 1 hour.
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Step 2Add the potato flour to a shallow dish. Heat the oil to 350 degrees. Dredge the chicken pieces in the potato flour.
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Step 3Working in batches cook the chicken about 5 to 7 minutes depending on the size of pieces you cut. Let drain on a wire rack over paper towel.
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Step 4Serve with hoisin sauce for dipping.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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