Tori Karaage | Juicy Crispy Japanese Chicken
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45 min
Under an hour
Sezamo
Descoperiți celebrul street food japonez: bucăți fragede de pulpă de pui marinate cu sos de soia, ghimbir și usturoi, prăjite dublu în crustă ultra-crocantă de amidon și servite cu lămâie și maioneză.
Preparation method
Preparing and marinading the chicken
Cut the boneless chicken thighs into bite-sized pieces of equal size (about 3-4 cm) so they cook evenly.
Finely grate the fresh ginger and crush the garlic cloves. In a spacious bowl, mix together the soy sauce, grated ginger, crushed garlic, rice vinegar, sesame oil, and caster sugar.
Add the chicken pieces to the marinade and massage the meat well to absorb all the flavors. Leave to marinade at room temperature for 20-30 minutes (or in the refrigerator for up to 2 hours).
Chef's tip
The secret to authentic Karaage lies in double frying: the first stage cooks the meat thoroughly while retaining the juices inside, and the second stage at high temperature turns the crust incredibly crispy without absorbing excess oil.
The combination of cornstarch and plain flour ensures an airy, crispy, and golden coating characteristic of Japanese street food.
Ingredients
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