Chicken Karaage Recipe 唐揚げ


  • 4 garlic cloves peeled and minced
  • 1 tbsp sake may substitute with white wine or rice wine
  • 1 tbsp light soy sauce
  • 200 grams boneless chicken thigh cut to uniform, bite-sized pieces
  • vegetable oil for deep frying
  • 80 grams potato starch (flour) sifted; use more if needed
  • 2 dashes white pepper powder
  • + 2 more ingredients
    • ½ tbsp ginger juice grate some ginger and squeeze the pulp
    • 1 lemon wedge

1. Mix chicken pieces with marinade (soy sauce, sake, garlic, ginger & white pepper) for 30 minutes. 2. Coat marinaded chicken pieces in sifted potato starch. 3. Heat oil in wok or pan (180°C/356°F), test the temperature with a piece of batter (it should bubble right away gently when added to o...

View full recipe at SpringPad


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