This crispy salt karaage is absolutely addictive! The outside is super crunchy and the inside stays juicy and tender - you won't be able to stop eating!
Ingredients
2 servings- Chicken thigh600g (about 2 pieces)
- Potato starch6 tbsp
- Salad oil (for deep-frying)to taste
- Minced garlic (tube)1 cm
- ★Sake1 tbsp
- ★Salt1 tsp
- ★Sugar1 tsp
- ★Black peppera pinch
- ★Grated ginger1/2 tsp
Directions
40 min- 1
Cut the 600g chicken thigh into bite-sized pieces and place in a bowl.
- 2
Add 1 cm minced garlic (tube), 1 tbsp sake, 1 tsp salt, 1 tsp sugar, a pinch of black pepper, and 1/2 tsp grated ginger. Massage everything together with your hands and let sit for about 10 minutes.
- 3
For better flavor absorption, refrigerate for half a day.
- 4
Add 6 tbsp potato starch and mix well. Let rest for about 1 minute.
- 5
Deep-fry the chicken thigh in hot oil until the surface turns golden brown, then drain on paper towels.
- 6
Arrange on a plate with shredded cabbage or other vegetables, and sprinkle with coarsely ground black pepper if desired.
- 7
You can also shallow-fry with about 5mm of oil in a skillet.
- 8
Be careful of oil splattering while frying. Use long cooking chopsticks to gently flip the chicken.
Tips
The flavor will vary depending on the type of salt used, so choose your favorite salt.
Nutrition
Per serving- Calories480 kcal
- Protein28 g
- Fat28 g
- Carbs12 g
- Sodium1.2 g
This crispy salt karaage is absolutely addictive! The outside is super crunchy and the inside stays juicy and tender - you won't be able to stop eating!
Ingredients
2 servings- Chicken thigh600g (about 2 pieces)
- Potato starch6 tbsp
- Salad oil (for deep-frying)to taste
- Minced garlic (tube)1 cm
- ★Sake1 tbsp
- ★Salt1 tsp
- ★Sugar1 tsp
- ★Black peppera pinch
- ★Grated ginger1/2 tsp
Directions
40 min- 1
Cut the 600g chicken thigh into bite-sized pieces and place in a bowl.
- 2
Add 1 cm minced garlic (tube), 1 tbsp sake, 1 tsp salt, 1 tsp sugar, a pinch of black pepper, and 1/2 tsp grated ginger. Massage everything together with your hands and let sit for about 10 minutes.
- 3
For better flavor absorption, refrigerate for half a day.
- 4
Add 6 tbsp potato starch and mix well. Let rest for about 1 minute.
- 5
Deep-fry the chicken thigh in hot oil until the surface turns golden brown, then drain on paper towels.
- 6
Arrange on a plate with shredded cabbage or other vegetables, and sprinkle with coarsely ground black pepper if desired.
- 7
You can also shallow-fry with about 5mm of oil in a skillet.
- 8
Be careful of oil splattering while frying. Use long cooking chopsticks to gently flip the chicken.
Nutrition
Per serving- Calories480 kcal
- Protein28 g
- Fat28 g
- Carbs12 g
- Sodium1.2 g
Tips
The flavor will vary depending on the type of salt used, so choose your favorite salt.