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Karaage

Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: authentic

Ingredients

  • 320 grams chicken thigh
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 clove garlic
  • nutmeg
  • vegetable oil enough to cover half the chicken on pan
  • 4 tbsp cornstarch add more if needed

Instructions

Prepare the chicken

  • Cut the chicken into bite-sized pieces and place in bowl.
  • Add the soy sauce, mirin, sake, grated garlic and nutmeg into the bowl. Mix together until all the chicken pieces are nicely marinated. Set aside for 30 minutes. (Tip: This step can be done up to one day before for stronger flavour)
  • Before the chicken is done marinating, heat a pan with oil just enough to cover half the depth of chicken on medium-high.
  • Add a couple tablespoons of cornstarch on a plate. Coat the chicken one by one and place aside.

Fry the chicken

  • Once the oil has reached 350F(170C), begin adding the chicken into the oil. Don't overcrowd the pan and make sure no pieces are touching each other!
  • Cook each side for 2-3 minutes, or until golden brown. Take the pieces out and place on a wire rack or paper towels to cool.

Notes

We love dipping karaage in japanese mustard からし  and of course, Japanese mayo!