唐揚げ or “Karaage” is the Japanese version of deep-fried chicken. It is crispy, while remaining juicy, and have a lovely flavour.
It is best to make it out of boneless and skinless chicken thighs but you can also use chicken breasts or even chicken wings.. Additionally, if you use gluten-free soy sauce instead of normal soy sauce, it will make it gluten-free.
You can serve it with salad or I even had it with a lovely sweet-sour sauce once in Japan.
I will also soon make a version with a Mexican twist to it.
Ingredients for 4 portions
- 400gr of chicken thighs (boneless and skinless) or 2 chicken breasts.
- 1 thumb-size piece of ginger
- 1 teaspoon of sugar
- 3 tablespoons of soy sauce
- 1 egg
- Corn starch or potato starch
- Cut the chicken thighs in the size you like. Generally it means into 2 to 4 pieces.
- Grate the ginger and mix it with the soy sauce, sugar, egg and 1 tablespoon of corn starch. Add the chicken in this marinade and let it marinate for between 30 minutes and overnight.
- Preheat oil in a deep-fryer at 170°C (or 340°F).
- Coat each piece of chicken with corn starch and deep-fry them into batches for 4 minutes.
- After that first frying the chicken will look quite pale. So let it rest while cooking the other batches.
- Bring the oil to 190°C to 200°C (or 375°F to 390°F), and fry it again for 4 minutes or until golden brown.