Karaage may be more popular than sushi in Japan and it’s slowly gaining popularity here in America. Japanese fried chicken is marinated, dredged in potato starch (or corn starch) and fried to golden crispness. These are the best chicken nuggets you’ll ever have and they’re not just for kids. Here’s the recipe for six servings:
Chicken Karaage
Ingredients
- 3 pounds of boneless skinless chicken thighs
- ¼ cup low sodium soy sauce
- 2 tablespoons Mirin
- 2 teaspoons grated fresh ginger a microplane grater works well for this
- 1 teaspoon grated or minced fresh garlic
- 2 Cups PLUS 2 tablespoons potato starch substitute cornstarch if necessary
- Canola or vegetable oil for frying
Instructions
- Cut away the excess fat from the chicken thighs and cut the chicken thighs into about 1 and 1/2 inch pieces. I find cutting the chicken thighs into 4 pieces usually works out well
- Mix the soy sauce, mirin, garlic and ginger together add 2 tablespoons of potato or corn starch chicken and mix well.
- Add the chicken to a large zip top bag and marinate in the refrigerator in a zip top bag for at least 45 minutes or over night
- Heat the canola oil to 350 degrees
- Drain the marinade from the chicken.
- In batches, coat the chicken with potato or corn starch, shake off the excess starch
- Fry in the chicken about 2 inches of canola oil about 6 minutes
- Drain on a wire rack or on paper towels
