Crisp and juicy karaage
- 800g. chicken - preferably boneless thigh, but chicken breast can also be used.
- Fresh ginger
- Garlic (1 clove)
- Soy sauce (1 tbsp)
- Sake (1 tablespoon) (Can possibly be replaced with dry white wine)
- Sesame oil (½ tsp.)
- Wheat flour (4-5 tbsp)
- Potato flour (4-5 tbsp.)
- Taste-neutral oil (1 liter)
- Salt and pepper
Course of action
- Cut the chicken into smaller pieces and season with salt and pepper.
- Grate ginger so that you get approximately 1 teaspoon.
- Mix ginger, garlic, soy sauce, sake and sesame oil together.
- Marinate the chicken in the mixture and let it stand for at least 30 minutes in the fridge.
- Put wheat flour in the bowl with the chicken meat and turn it all around.
- Then coat each piece of chicken in potato flour so that the chicken is completely covered.
- Heat the oil to 160 degrees. Use possibly a thermometer to keep an eye on the temperature.
- Give the meat 4-5 minutes at 160 degrees, then take the meat out while the oil is heated to 185 degrees. Once the oil has reached the new temperature, cook the meat for 30-45 seconds.
- Drain the cooked chicken on a wire rack or on absorbent paper.
- Served with lemon or lime slices and a good mayo!
We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.
All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.