Description
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the karaage in batches until the ext...
Instructions
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine
Add the chicken, then stir to coat evenly
Cover and refrigerate for at least 1 hour
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F
Line a wire rack with 2 sheets of paper towels and get your tongs out
Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through
Transfer the fried chicken to the paper towel lined rack
If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once
Serve with lemon wedges