A Japanese culinary method called karaage involves gently coating and deep-frying food.
The most popular kind of karaage is chicken, although other options include ika karaage (squid) and geso karaage (squid tentacles).
Process
Place the chicken in a bowl and marinate it for 30 minutes at room temperature, in a slightly cold area, in the soy sauce, sake, sugar, ginger, and garlic.
The chicken will fry up crispier if it is allowed to remain at room temperature since it will not cause the oil's temperature to drop.
Additionally, cooking it cold in the fridge will take longer. To the marinade, add 1/2 tablespoon of oil for baking or air-frying.
Working in batches, toss and coat multiple pieces of chicken in the potato starch and cornstarch mixture, making sure they are fully coated.
Alternatively, place the chicken in a bag or container with the potato and cornstarch, shake to coat, and serve. The chicken needs to be pretty dry and thoroughly coated.
Instructions for Deep Frying (for Air Frying and Oven Baking, see Notes)
Arrange a wire cooling rack on top of a baking sheet rimmed with paper towels. In a deep pot with a thick bottom, heat two to three inches of oil to 325°F.
Depending on the size of your chicken, it need not be overly deep. Gently add a few chicken pieces, being cautious not to overcrowd the heated oil, using a pair of tongs.
Fry in batches for about 1 1/2 minutes, or until lightly golden.
Take out the oil and place it on the wire rack you have ready. Once all of the chicken has been fried, repeat with the remaining pieces.
Increase the heat to 350°F and continue to fry the chicken for an additional one to two minutes, or until it is deeply brown and crispy.
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Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1" cubes
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sugar
- 1 tbsp ginger minced
- 2 cloves garlic minced
- 1/2 cup potato starch
- 1/4 cup cornstarch
- High heat oil for deep-frying
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