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breaded and fried chicken with lemon slices and sauce on a wire rack

chicken Karaage

Print Recipe
Course Appetizer, dinner, Main Course, Side Dish
Cuisine Japanese
Keyword chicken, chicken thighs, Fried Chicken

Ingredients

  • 1¼ lbs chicken thighs
  • 4 cloves garlic minced
  • ½ Tbsp ginger grated
  • 3 Tbsp shoyu
  • ½ Tbsp sesame oil
  • 2 Tbsp mirin
  • 2 Tbsp sake
  • 1 tsp sugar
  • 1 egg
  • 2 Tbsp cornstarch
  • 1½ cups potato starch
  • 1 lemon cut in wedges

Instructions

  • Cut your chicken thighs into 1 inch bites and set aside.
  • In a large bowl add garlic, ginger, shoyu, sesame oil, mirin, sake, and sugar. Mix well. Add cut chicken thighs and mix again. Cover and marinate in Fridge for about 1 hour
  • Mix egg and cornstarch in the chicken thighs marinade. Then add the potato starch and mix making sure everything is well coated.
  • Heat about 1 1/2 inch oil in deep pot until ready to cook then add chicken in pieces by piece. Don't overcrowd the pot so the chicken can cook evenly. Cook about 5-7 minutes or until brown and remove from pot and drain on rack.
  • Serve with side of lemon wedges and wasabi mayo! Enjoy!