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Easy Crispy Chicken Karaage Japanese Style

Easy Crispy Chicken Karaage Japanese Style: A Flavorful Delight

Easy Crispy Chicken Karaage Japanese Style is a quick, delicious dish featuring a crunchy exterior and juicy chicken. Perfect for impressing family and friends.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Dark Soy Sauce Light soy sauce works for a lighter flavor.
  • 1 tablespoon Honey Granulated sugar is a vegan substitute.
  • 3 cloves Garlic Use fresh for optimal taste or garlic powder in a pinch.
  • 1 tablespoon Fresh Ginger Ground ginger is an acceptable alternative.
  • 2 tablespoons Sake Replace with dry sherry, vermouth, or white wine vinegar if unavailable.
For the Chicken
  • 500 grams Skinless Boneless Chicken Thighs Ideal cut for juiciness and flavor.
For the Coating
  • 1 cup Potato Starch Cornstarch makes for a good substitute.
  • 1 cup Flour Gluten-free flour is great for dietary restrictions.
For Frying
  • 2 cups Sunflower Oil Neutral oils such as canola or vegetable are suitable.

Equipment

  • Deep Fryer
  • Mixing Bowl
  • shallow dish
  • Sturdy pot

Method
 

Preparation Steps
  1. Begin by cutting the skinless boneless chicken thighs into uniform bite-sized pieces, about 1-2 inches.
  2. In a mixing bowl, combine minced garlic, honey, dark soy sauce, sake, and grated ginger. Coat the chicken pieces well in this marinade.
  3. In a shallow dish, mix together potato starch and flour until evenly blended.
  4. Heat sunflower oil over medium heat to 160–165°C (320–329°F).
  5. Carefully add the coated chicken pieces in small batches, frying for about 90 seconds until light golden brown.
  6. Increase the heat to 190°C (375°F) for the second frying phase.
  7. Return the chicken pieces to the hot oil in small batches, frying for an additional 45 seconds to 1 minute until deep golden brown.
  8. Transfer the chicken pieces to a fresh set of paper towels to drain any remaining oil and serve immediately.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 20gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

To maintain crispiness, allow the fried chicken to rest on paper towels. Experiment with spicy additions to the marinade for a kick.

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