chicken karaage

blentz8 avatar
By barbara lentz
from beulah, MI

Potato flour produces the lightest fluffiest coating. Really delicious. Can use flour and cornstarch if you can't find the potato flour

serves 2
prep time 1 Hr 5 Min
cook time 10 Min
method Deep Fry

Ingredients For chicken karaage

  • 4
    boneless chicken thighs cut into pieces
  • 1/3 c
    soy sauce
  • 2 Tbsp
  • juice of 1 lemon
  • 2 clove
    garlic minced
  • 1 1/2 c
    potato flour
  • peanut oil for deep frying.
  • hoisin sauce for dipping

How To Make chicken karaage

  • 1
    Place 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.
  • 2
    Add the potato flour to a shallow dish. Heat the oil to 350 degrees. Dredge the chicken pieces in the potato flour.
  • 3
    Working 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.
  • 4
    Serve with hoisin sauce for dipping.

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