Karaage chicken is Japanese fried chicken and one of the most beloved dishes in Japan. For an extra tangy kick, try it with an Ume Absolute dipping sauce or enjoy it with a sprinkle of Ume Umbra.
Ingredients
Chicken
- 1-1.5 lb boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup potato starch or cornstarch
- Oil for deep-frying (neutral oil like canola or vegetable)
Marinade
- 1.5 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tsp grated ginger
- 1 tsp grated garlic
- Pinch of salt and pepper
- 1 tbsp mayonnaise (optional, adds extra umami and tenderness)
Instructions
- In a bowl, mix soy sauce, sake, ginger, garlic, mayonnaise, salt and pepper.
- Add the chicken and mix well. Cover and marinate for at least an hour or leave it overnight to really let the flavors soak in.
- Remove chicken from marinade (lightly shake off excess liquid) and coat each piece evenly in tpotato starch.
- Heat oil to 340–360°F in a deep pan. Fry chicken in small batches for 5-6 minutes until golden and crispy.
- Drain on paper towels or a wire rack. For extra umami, try
Dipping the karaage in Ume Absolute or Ume Umbra.
Mixing Ume Absolute with mayonnaise or ponzu for an easy dipping sauce.
