Crispy Chicken Karaage | Authentic Japanese Street Food
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30 min
Quick
Sezamo
Bucăți suculente de pulpe de pui marinate în sos de soia, ghimbir și usturoi, învăluite într-o crustă ultra-crocantă de amidon prin tehnica dublei prăjiri. Servite fierbinți cu sos picant de maioneză și lămâie proaspătă.
Ingredients
Preparation method
Marinating the meat
Cut the boneless chicken thighs into bite-sized pieces (about 3-4 cm).
In a large bowl, finely grate the fresh ginger and garlic. Add the soy sauce, rice vinegar, sesame oil, and sugar, mixing well until the sugar dissolves completely.
Place the chicken pieces into the marinade, massage them gently to absorb all the flavors, and leave to marinate at room temperature for 15-20 minutes (or in the refrigerator for up to 2 hours).
Chef's tip
The ultimate secret to authentic Karaage chicken is double frying: the first fry cooks the meat through, while the second removes surface moisture, guaranteeing an incredibly crispy crust.
Use chicken thighs instead of breast — the higher fat content keeps the meat extremely juicy and tender on the inside even after frying at high heat.
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25 min
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