Chicken Kara-age (Feat. Binging with Babish) | Kenji's Cooking Show

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.

Grab a bowl and peel ginger using a spoon.

Cut ginger into coins and then mince it.

Cut chicken thighs into bite-sized pieces.

In a bowl, combine minced ginger, a pinch of salt, about 1 tablespoon of soy sauce, and about 1 tablespoon of sake to create the marinade.

Marinate the chicken in the mixture.

In a separate bowl, mix equal parts all-purpose flour and cornstarch for the coating.

Let the chicken marinate for a while or longer if desired.

Shake off excess marinade from the chicken before dredging in the flour and cornstarch mixture.

Heat oil in a deep pan to around 325°F to 340°F.

Fry the chicken pieces in batches, ensuring not to overcrowd the pan.

After the first fry, let the chicken rest for a couple of minutes.

Double fry the chicken to achieve extra crispiness.

Remove the fried chicken and let it drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens