Japanese Crispy Karaage Chicken | Asian Street Food
(0)
35 min
Under an hour
Kifli Kukták
Autentikus japán ropogós csirkecomb falatok gyömbéres, fokhagymás és szójaszószos pácban, keményítőbundában aranybarnára és ropogósra sütve. Friss citrommal és majonézzel tálalva az igazi!
Preparation method
Preparation and marinating
Cut the chicken thigh fillet into bite-sized pieces, about 3-4 cm. In a bowl, mix together the soy sauce, mirin, grated fresh ginger, crushed garlic, and sesame oil.
Add the marinade to the chicken pieces, toss thoroughly to combine, then cover and leave in the refrigerator for at least 20-30 minutes to let the flavors infuse the meat.
Coating and frying
Heat sunflower oil in a deep pan or pot to 170-180 °C. Remove the marinated chicken pieces from the marinade, then dredge thoroughly in potato starch so an even, thin layer forms on them.
Chef's tip
Potato starch gives karaage its characteristic feather-light and long-lastingly crispy crust – if you don't have any on hand, cornstarch works perfectly as well.
Double frying is the secret to authentic Japanese street food texture: the first fry cooks the meat through while keeping it juicy, and the second fry makes the crust irresistibly crispy.
Ingredients
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