300kg of Karaage Gone in a Day?! How to Make Japanese-Style Fried Chicken"

Ingredients

• 1 piece Chicken Thigh (boneless, skin‑on) (about 100 g, trimmed and patted dry)
• 1 tablespoon Soy Sauce (regular Japanese shoyu)
• 1 tablespoon Sake (cooking sake, optional if unavailable use dry sherry)
• 1 teaspoon Fresh Ginger (grated)
• 1 teaspoon Garlic (minced)
• ½ cup Potato Starch (for coating; gives extra crispness)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 2 liters Vegetable Oil (e.g., canola or sunflower) (for deep‑frying; enough to submerge the chicken)
• 2 tablespoons Orange Sauce (optional, for serving; can use store‑bought Japanese orange glaze)

Instructions

1. Trim and Portion Chicken

   Place the chicken thigh on a cutting board, trim excess fat, and pat dry. If the thigh is larger than 100 g, cut it to roughly a 100 g piece.

   Time: PT5M

2. Marinate

   In a mixing bowl combine soy sauce, sake, grated ginger, minced garlic, salt, and pepper. Add the chicken piece, turn to coat, and refrigerate for 30 minutes.

   Time: PT30M

3. Coat with Potato Starch

   Remove the chicken from the marinade, let excess liquid drip off, then roll it in potato starch until fully covered. Shake off any excess.

   Time: PT5M

4. Heat Oil

   Fill the deep‑fry pot with about 5 cm of vegetable oil. Heat the oil to 170 °C, then raise to 180 °C before adding the chicken.

   Time: PT10M

   Temperature: 180°C

5. Fry the Chicken

   Gently lower the coated chicken into the hot oil. Fry for 4 minutes, flip, and fry another 4 minutes until the exterior is golden‑brown and the internal temperature reaches 75 °C.

   Time: PT8M

   Temperature: 180°C

6. Drain and Rest

   Using the slotted spoon, lift the chicken out of the oil and place on paper towels to drain excess oil. Let rest for 1 minute.

   Time: PT2M

7. Serve

   Transfer the giant karaage to a serving plate. Drizzle orange sauce over the top if desired, and serve immediately with rice or a simple salad.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

0 g