Karaage is a Japanese cooking technique in which various meat and fish, but most often chicken, are deep fried in oil. The meat is sliced into small pieces and marinated in a mix of soy sauce, garlic and ginger, then lightly coated with potato starch, and fried in oil, similar to the preparation of tempura. I usually prepare this dish whenever I cook pasta because my hubby likes eating a combo meal of karaage, pasta and rice. Luckily, he has a skinny body. He eats so much carbohydrates, but doesn’t gain weight! You can substitute chicken thigh fillet with chicken breast but it won’t be as juicy as the thigh fillet because chicken breast meat is a bit dry. Chicken breast though, is a healthier choice. You can also substitute potato starch with cornstarch, but it will not be as crunchy. I suggest you really try to look for potato starch as it gives it a light crisp crust like potato chips.
Appetizer, Main Course
Author: Twinkle Lacson
1kilo chicken thigh filletslice into bite sizes
4tbspsYamasa soy sauce
Oil for deep frying
Slice the chicken thigh fillet to cubes. Set aside.
Mix in a bowl the soy sauce, ginger, garlic, sake, and white sugar. Mix well until sugar dissolves.
Put the chicken slices in the soy sauce mixture and marinade overnight. This will infuse all the flavours in the chicken making it tastier and yummier.
Heat the oil in a medium sized pot.
While heating up the oil, coat the chicken pieces with potato starch then dip in hot oil.
Fry until golden brown or about 5 minutes.
Once cooked, put in a serving plate lined with paper towels to remove the excess oil in the chicken.