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Prepare the chicken:Place the chicken thigh, sake, soy sauce, grated ginger, salt, and sugar into a glass mixing bowl and mix well. Cover and allow the chicken to marinate in the fridge for at least 1 hour, but best overnight.
Once the marinated chicken is ready for frying, remove it from the fridge. Also, place the potato starch in wide mixing bowl.
Transfer the marinated chicken into the bowl of potato starch, making sure to allow the excess marinate to drip off. Pack the starch onto the chicken pieces and gently shake off the excess.
Prepare fry station:Fill a pot with about 2 inches of oil and heat it to 325°F. Also prepare a plate of sheet pan lined with paper towels.*You can prepare a fryer instead, if you prefer.*
1st fry:Once the oil is hot, maintain it at 325°F. Add the battered chicken and fry for 3 to 4 minutes or until the chicken pieces golden. Remove the chicken karaage and allow it rest on the prepared sheet pan or plate for about 5 minutes.*DO NOT overcrowd the oil . Fry in batches if needed.*
2nd fry:Increase the oil to 375°F. After resting, add the fried chicken back into the hot oil and fry for another 1 to 2 minutes, or until the chicken karaage is golden brown and super crispy. Remove from oil and let the chicken drain on the paper towels.
Serve:Serve the crispy chicken karaage on a bed of mixed greens with a wedge of lemon. Enjoy the karaage by itself or with a side of kewpie mayo topped with a dash of togarashi.