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Japanese Chicken Karaage | Crispy & Juicy
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35 min
Quick
Knuspr-Küche
Knusprig, saftig und voller Umami: Japanisches Tori Karaage ist der absolute Star der japanischen Street-Food-Märkte und Izakayas. Zarte Hähnchenbissen werden in einer aromatischen Marinade aus Ingwer, Knoblauch, Sojasauce und Sesamöl eingelegt, in Speisestärke gewendet und goldbraun knusprig frittiert. Serviert mit frischer Zitrone und Mayonnaise!
Preparation method
Marinating
Cut the chicken breast fillet into bite-sized pieces of approx. 3–4 cm. Peel and finely grate the fresh ginger, peel and crush the garlic cloves.
In a bowl, thoroughly mix the soy sauce, rice vinegar, sesame oil, grated ginger, and garlic. Add the chicken pieces and let marinate in the refrigerator for at least 20 minutes (ideally 30 minutes).
Coating & Frying
Heat the vegetable oil in a deep pot or wok to approx. 170 °C (the handle of a wooden spoon will form small bubbles in hot oil).
Chef's tip
Pro tip for extra crispiness: Double frying ensures that the starch crust becomes paper-thin and super crispy while the meat inside stays juicy.
Mayonnaise tip: You can refine the mayonnaise as desired with a splash of soy sauce and a little grated garlic.
Ingredients
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