Karaage Japanese Fried Chicken

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Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep-fried in oil. The process involves lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and frying in vegetable oil.

Ingredients

  • 1 kg skinless chicken cubed
  • 1 tablespoon sake (is an alcoholic beverage made by fermenting rice)
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, grated
  • 1 clove garlic, minced
  • 1 egg, beaten
  • ⅓ cup potato starch(40 g)
  • cooking oil, for frying

Preparation

In a large bowl, mix the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with it and marinate for at least 30 minutes in the fridge.

After 30 minuts take the marinated chicken from the fridge and add the egg and potato starch to the chicken. Mix well. Heat the oil in the high flame. Fry the chicken until golden brown and fully cooked. Ready to serve. It can be used as a starter or you an take it for your picnic.

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