Japanese Karaage Chicken Recipe

4      Reviews by:    LaVaughn Jackson   Japanese Karaage Chicken Recipe uses chicken, cornstarch, oil, lemon juice, ginger, garlic, soy sauce, sake, sugar, and salt in making this unique and very tasty karaage chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Japanese    Servings:4 Nutrition facts:641 calories37.3 grams fat Print Preview Rate This Recipe Prep Time:   40 Minutes Cook Time:   8 Minutes Total Time:   48 Minutes

INGREDIENTS

• 1 1/2 lbs. chicken thighs, boneless and skinless
• 1 1/4 cup cornstarch
• <1 quart vegetable oil/span>
• Juice of 1 lemon for garnish
• For marinade:
• 1 tbsp ginger, finely grated
• 2 cloves garlic, grated fine
• 3 tbsp soy sauce
• 2 tbsp sake
• 3/4 tsp sugar
• 1/8 tsp salt

DIRECTIONS

• In a large bowl combine all marinade ingredients, mix well. Set aside. Remove excess fat from chicken thighs. Cut thighs across narrow part into 1 to 1 1/2 inch strips. Place chicken strips into marinade, stir and toss well to coat, and marinate for 30 minutes.
• Line a baking sheet with parchment paper. Place cornstarch into a large bowl. Allow excess marinade to drain from strips of chicken before coating with cornstarch. Shake any excess cornstarch off strips before placing on parchment. Repeat the process until all strips are coated. Let the strips rest for a bit to give the cornstarch time to hydrate.
• Place one quart of vegetable oil into a large pot. Heat the oil over medium-high heat to 350°F. The target temperature is 325°F once the chicken is added to the oil. Once the chicken is added, the temperature of the oil will quickly drop. Increase heat to maintain 325°F if at all possible. Before cooking, check the chicken and the hydration of the cornstarch. If there are any dry spots on the chicken, use a spoon and spoon a little of the marinade onto the dry cornstarch spots.
• It is important to have a thermometer to verify the temperature of the oil but not to verify the internal temperature of the strips. The strips are so small that at the end of 4 minutes, if the temperature of 325°F is maintained, the strips will be done. Place chicken into the hot oil and cook to a golden brown. At the end of 4 minutes, remove the first batch of strips to a rack on a sheet pan which has been covered with paper towels. Cook the second batch of strips. Place all of the strips on a servicing platter and drizzle with lemon juice if desired. Serve and enjoy!

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