Every Japanese household has their own recipe for karaage, I’m sure. All of them are assuredly very similar, using ginger, soy, and starch.
This karaage recipe is the simplest, easiest and cleanest you can make! Just make umami seasoning ahead of time and marinade with it! So simple, yet so delish!
- 2 Chicken Thighs
- 5 tbsp Potato Starch
- Frying Oil (Canola or Vegetable Oil)
- 1 Lemon (Sliced in Wedges)
- 3 tbsp Umami Soy Sauce
- 2 cups Soy Sauce
- 20 g Bonito Flakes
- 3-4 cm Ginger (Sliced)
- 2 to 3 cloves Garlic (Cut in Halves)
Put all the umami soy sauce ingredients in an empty jar and leave it at least 6 hours before use. Use it up within 10 days.
Cut the chicken into bite size pieces.
In a bowl, add the chicken pieces and umami soy sauce, marinade about 10 to 15 minutes.
Using a plastic bag, add potato starch and chicken pieces (not the chicken juice from the bowl!) massage until chicken is well coated.
Pour frying oil in a pot, heat to around 180 Celsius.
Fry the chicken until it lightens in weight and frying/splashing sounds are less prominent.
Serve with slices of lemon.
Hope you love this recipe! Let us know in the comments, rate this recipe or share if you like!
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