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Ginger-Soy Chicken Karaage
Andre Lewis

Ginger-Soy Chicken Karaage

Karaage is all about small, juicy pieces wrapped in a light potato-starch shell. Grated ginger and soy season the meat directly, while a short rest after coating creates the rough patches that fry crisp. Don't pack the pot; crowded chicken steams before it fries.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp sake or dry sherry
  • 1 tbsp grated fresh ginger
  • 1 tsp grated garlic
  • 1/2 tsp granulated sugar
  • 1 1/4 cups potato starch
  • 4 cups neutral frying oil

Method
 

  1. Combine the chicken, soy sauce, sake, ginger, garlic and sugar and refrigerate for 30 minutes.
  2. Drain off any pooling marinade, add the potato starch and toss until every piece carries a thick, uneven white coating.
  3. Rest the coated chicken for 8 minutes while heating 1 1/2 inches oil in a medium heavy pot to 350°F.
  4. Lower one-third of the chicken into the oil and fry for 4 to 5 minutes, turning once, while keeping the oil between 335°F and 350°F.
  5. Remove the batch when the crust is lightly golden and a large piece reads 165°F.
  6. Drain on a rack, return the oil to 350°F and repeat with the remaining chicken.
  7. Let the karaage stand for 4 minutes before serving so escaping steam does not burn anyone.