Perfect KARAAGE Chicken | Homemade Japanese Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often more affordable.

potato starch

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a similar crispiness.

Remove the skin and excess fat from chicken breasts.

Cut chicken into bite-sized chunks, about an inch thick.

Peel fresh ginger and crush a clove of garlic under the flat side of a knife to remove the skin.

Grate the ginger and garlic together in a large bowl, using equal amounts of each.

Add 1 tablespoon of japanese cooking sake and 2 tablespoons of soy sauce to the bowl and mix well.

Add the chicken pieces to the marinade and let sit for at least 30 minutes.

Drain the marinated chicken using a colander or sieve to remove excess liquid.

In a small bowl, prepare negishio by cutting half a green onion lengthwise and then finely chopping it, adding it to the bowl with a drizzle of sesame oil and a pinch of salt.

Mix the drained chicken with 2 tablespoons of flour and 2 tablespoons of potato starch until fully coated.

Heat olive oil in a frying pan over medium heat and add the chicken once the oil is hot.

Cover the pan with a lid and cook for 2-3 minutes until the chicken starts to turn golden brown.

Flip the chicken over and cover again to cook until golden brown on the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens