Crispy Karaage Chicken | Authentic Japanese street food
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30 min
Quick
Sezamo
Bucățele fragede din pulpă de pui marinate cu ghimbir, usturoi și sos de soia, tăvălite prin amidon și prăjite dublu pentru o crustă perfect crocantă. Autentic street food japonez, gata în 30 de minute!
Preparation method
Marinating the meat
Cut the boneless chicken thighs into bite-sized pieces of about 3-4 cm.
In a large bowl, mix the soy sauce, finely grated fresh ginger, crushed garlic cloves, rice vinegar, and sesame oil. Add the chicken pieces, massage them well with the marinade, and let them rest at room temperature for 15-20 minutes to absorb all the flavors.
Coating and double frying
Gently drain the chicken pieces of excess marinade and coat them generously in cornstarch, shaking off any excess. The starch will create a fine, crispy crust characteristic of the traditional Karaage recipe.
Chef's tip
The secret to an ultra-crispy crust: Use exclusively cornstarch or potato starch instead of white flour, and do not skip the double frying step!
For a spicy kick when serving, you can mix the mayonnaise with a little Sriracha sauce or hot paprika.
Ingredients
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25 min
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