Karaage

Name: Karaage
Total time: 50 min
Yield: 4
Ingredients: 700 g boneless chicken thighs (bite-size pieces); 3 tbsp soy sauce; 20 g ginger (grated); 3 clove garlic (grated); 150 g potato starch; 1 l neutral oil; 1 unit lemon

Meat & Seafood · East Asian

7 ingredients · 50 minutes · 4 servings

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590kcal43.3g protein44.9g fat3.2g carbs*

Contains soy · usually contains gluten · sometimes contains dairy, egg, peanut, tree nut, sesame, shellfish, fish — check the label

Restrictions

ContainssoyIt is in an ingredient you cannot leave out.

Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.

Sometimes contains — check the labeldairy (potato starch) · egg (potato starch) · peanut (potato starch) · tree nut (potato starch) · sesame (potato starch) · shellfish (potato starch) · fish (potato starch)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

700 g	boneless chicken thighs (bite-size pieces)
3 tbsp	soy sauce
20 g	ginger (grated)
3 clove	garlic (grated)
150 g	potato starch
1 l	neutral oil
1 unit	lemon

Steps

marinate20 min
refrigerated
Mix the chicken with soy sauce, ginger and garlic and refrigerate briefly. The small pieces season quickly; a very long soy marinade can make the exterior overly salty before frying.
prep5 min
thin craggy starch coating
Drain obvious excess marinade and toss the chicken thoroughly in potato starch, pressing it into the moist surface. Shake off loose powder but keep irregular clumps that become crisp ridges in the fryer.
fry8 min
165 C / 330 F oil, chicken cooked and pale golden
Fry in batches at moderate temperature until the chicken is cooked through and the coating has set. Do not crowd the pot; a steep temperature drop makes the starch absorb oil before it crisps.
rest3 min
on rack between fries
Rest the first-fried chicken on a rack while bringing the oil to a higher temperature. Steam escapes during this pause and the coating firms for the final crisping fry.
fry2 min
190 C / 375 F oil, deep crisp exterior
Return the chicken briefly to hotter oil until the ridges are deeply crisp and golden. The second fry is short because the meat is already cooked; staying too long dries the thigh meat.
top1 min
serve immediately
Drain well and serve immediately with lemon. Add lemon at the table rather than soaking the batch in juice, which softens the starch crust you worked to create.