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Japanese Chicken Karaage | Crispy & Juicy
(0)
35 min
Quick
Knuspr-Küche
Herrlich kross frittierte japanische Hähnchenbissen (Karaage), mariniert mit feiner Sojasauce, Ingwer, Knoblauch und aromatischem Sesamöl. Außen wunderbar knusprig durch Kartoffelstärke, innen herrlich saftig – stilecht serviert mit Zitrone und cremiger Mayonnaise.
Preparation method
Preparation & Marinating
Rinse the chicken breast fillet under cold water, pat dry with paper towels, and cut into bite-sized pieces, about 3–4 cm in size. Place in a bowl.
Peel and finely grate the ginger. Peel and press the garlic cloves. Add to the chicken along with the soy sauce, sesame oil, a pinch of fine table salt, and black pepper, mix everything thoroughly, and leave to marinate in the fridge for about 15–20 minutes.
Coating & Frying
Mix the cornstarch and wheat flour evenly in a shallow plate or bowl. Roll the marinated chicken pieces in batches so that each piece is lightly coated with the flour-starch mixture all around. Gently shake off any excess flour.
Chef's tip
For even juicier karaage, you can use boneless chicken thighs (Pollo Fino) instead of chicken breast fillet.
The combination of cornstarch and wheat flour creates the characteristic, delicate, and super crispy crust of the Japanese original.
Ingredients
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