Crispy Karaage Chicken | Juicy Japanese Street Food
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35 min
Quick
Sezamo
Bucățele suculente din pulpe de pui marinate în sos de soia, ghimbir și usturoi, prăjite dublu într-o crustă crocantă de amidon. Servit cu lămâie și maioneză.
Ingredients
Preparation method
Preparing and marinating the chicken
Cut the boneless chicken thighs into bite-sized pieces (approx. 3-4 cm). Place them in a large bowl.
Finely grate the fresh ginger and crush the garlic cloves. Add the soy sauce, sesame oil, rice vinegar, ginger, garlic, salt, and ground black pepper to the chicken. Mix well with your hands so the flavors penetrate the meat, then leave to marinate for at least 20-30 minutes at room temperature.
Crispy coating and double frying
In a separate bowl, combine the white wheat flour with the cornstarch. Dredge each piece of marinated chicken through this mixture, gently shaking off the excess to achieve a thin, even coating.
Chef's tip
The authentic secret to Karaage is double-frying: the first round cooks the meat all the way through, and the second round removes moisture from the coating, making it ultra-crispy.
For a delicious spicy touch, you can mix the mayonnaise with a little Sriracha sauce or hot paprika.
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25 min
Under an hour
