Karaage (Japanese Fried Chicken)

Tap an ingredient or step to check it off.

1. 1Step 1: Gather the ingredients together.
2. 2Step 2: Remove any excess fat and skin from the chicken thighs. Cut each chicken thigh into approximately 6 portions.
3. 3Step 3: To retain juiciness, avoid cutting the pieces too small.
4. 4Step 4: Place the chicken pieces into a plastic bag with soy sauce, cooking sake, sesame oil, chicken stock powder, grated ginger, and grated garlic. Remove the air from the plastic bag and marinate the chicken, placing it in the fridge for at least 30 minutes.
5. 5Step 5: Open the plastic bag and add in the all-purpose flour.
6. 6Step 6: Then rub the chicken to evenly coat it with the flour until it's no longer powdery.
7. 7Step 7: Spread the marinated chicken pieces onto a tray and dust them with potato starch.
8. 8Step 8: Prepare a pot and add enough cooking oil to cover the karaage. Heat it over medium heat until it reaches 180°C. Gently stir once to equalize the oil temperature, then deep-fry the chicken for about 5 minutes until cooked.
9. 9Step 9: To check the oil temperature, dip long wooden chopsticks into the oil. The oil temperature is ready when small bubbles form around the chopsticks, as shown in the picture below.
10. 10Step 10: After deep-frying, place the chicken on a draining rack and tray for a while.
11. 11Step 11: Serve the Karaage on a plate. If you have some, garnish with lemon as an accent for the taste. Enjoy your freshly made Karaage!