How to Make Karaage (Japanese Fried Chicken) with Bridget Lancaster

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity without alcohol.

potato starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Cornstarch is more commonly available.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Drumsticks are often cheaper and still flavorful.

Peel fresh ginger using a knife or vegetable peeler and grate it using a rasp style grater to yield 1 tablespoon.

Take two cloves of frozen garlic, let them soften, and grate them using the same rasp style grater.

In a mixing bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of sake, 3/4 teaspoon of sugar, and 1/8 teaspoon of table salt. Whisk together.

Trim excess fat from 1.5 pounds of boneless skinless chicken thighs and cut them into strips between 1 to 1.5 inches wide.

Add the chicken strips to the marinade and toss to coat. Let marinate for 30 minutes.

Measure 1.25 cups of cornstarch into a bowl. Dip each piece of marinated chicken into the cornstarch, ensuring it is well coated, and shake off any excess.

Line a rimmed baking sheet with parchment paper and place the coated chicken pieces on it to hydrate the coating.

Heat a quart of vegetable oil in a deep pan over medium-high heat until it reaches 325°F.

Fry the chicken in batches, lowering them into the oil one piece at a time, ensuring they are in a single layer. Fry for about 4-5 minutes until golden brown and cooked through.

Remove the chicken and let it drain on a wire rack lined with paper towels. Allow the oil to return to 325°F before frying the next batch.

Serve the chicken hot, optionally garnished with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens