Karaage is a popular Japanese dish that features bite-sized pieces of chicken marinated in a soy sauce-based sauce, coated in cornstarch, and deep-fried.

With its crispy, golden exterior and juicy, flavorful interior, Karaage is a delightful culinary experience that bursts with umami flavor. It’s a versatile dish that can be enjoyed with rice, as part of a bento box, or as a savory snack.

Whether you’re a home cook or a culinary adventurer, Karaage is a must-try dish that will tantalize your taste buds and leave you craving more.

Ingredients

• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. Marinate the Chicken:
   In a large bowl, combine the chicken, soy sauce, mirin, sake, ginger, garlic, and cornstarch.Mix well to coat the chicken evenly in the marinade.Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
2. Prepare for Frying:
   Heat the vegetable oil in a deep fryer or large pot to 325°F (160°C). Line a plate with paper towels to drain excess oil.
3. Fry the Chicken:
   Working in batches, carefully lower the marinated chicken pieces into the hot oil. Avoid overcrowding the pan to maintain the oil temperature.Fry for 4-5 minutes per batch, or until the chicken is cooked through and golden brown.
4. Drain and Season:
   Remove the fried chicken from the oil and transfer it to the paper towel-lined plate to drain excess oil.Season immediately with salt and pepper to taste.
5. Serve and Enjoy:
   Serve the fried chicken hot with your favorite dipping sauces, such as ponzu sauce, mayonnaise, or a spicy Japanese mayo.You can also garnish with shredded shichimi togarashi (Japanese seven-spice chili pepper) or chopped scallions for extra flavor and visual appeal.

Tips

• For extra fried chicken, double the amount of cornstarch in the marinade.
• If you don’t have a deep fryer, you can use a large pot with at least 3 inches of oil.
• Make sure the oil is hot enough before adding the chicken to prevent it from becoming soggy.
• Don’t overcrowd the pan when frying to maintain the oil temperature and ensure even cooking.
• Use a thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to be fully cooked.
• Drain the fried chicken thoroughly on paper towels to remove excess oil and prevent it from becoming soggy.
• Serve fried chicken immediately for the best crispy texture.

Health and beauty benefits

Chicken karaage, when consumed in moderation, offers several health and beauty benefits. Chicken is high in protein and low in fat, which helps maintain and repair muscles. It is also rich in B vitamins, which promote energy metabolism and aid in recovery from fatigue. The garlic and ginger used in karaage have antioxidant properties, boosting the immune system and maintaining healthy skin. However, since it is a fried dish, excessive consumption can lead to excessive calorie intake, so it is important to enjoy it as part of a balanced diet.