Karaage

Crispy and juicy karaage, the perfect Japanese snack with a citrusy twist and mayonnaise.

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Soy sauce
• 1 tablespoon Sake
• 1 teaspoon Freshly grated ginger
• 1 teaspoon Grated garlic
• 1 unit Eggs
• 4 tablespoons Cornstarch
• 2 tablespoons All-purpose flour
• Neutral vegetable oil, for frying
• 1 (for serving) Lemon
• Japanese mayonnaise, optional, for serving

Directions

1. Cut the chicken into uniform bite-sized pieces (3-4 cm).
2. Marinate the chicken with soy sauce, sake, grated ginger, and grated garlic for at least 20 minutes in the refrigerator.
3. Incorporate a beaten egg into the chicken marinade and mix well.
4. Prepare a mixture of cornstarch and flour in equal parts (approximately 2:1 cornstarch to flour).
5. Coat each piece of chicken with the cornstarch and flour mixture, ensuring an even coating.
6. Heat vegetable oil to 170-180°C. Fry the chicken in batches until golden and crispy (4-5 minutes).
7. Drain on paper towels. Serve with lemon wedges.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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