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Japanese Chicken Karaage | Crispy Street Food Chicken
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30 min
Quick
Gurkerl Küche
Außen extrem knusprig, innen herrlich saftig: Japanisches Chicken Karaage ist der absolute Liebling des Streetfoods. In Ingwer, Knoblauch und Sojasauce mariniert und in Stärke goldbraun herausgebacken.
Ingredients
Preparation method
Preparation & Marinating
Cut chicken thighs into bite-sized pieces, about 3 cm in size. Peel and finely grate the garlic, and finely grate the ginger as well.
In a bowl, mix together soy sauce, grated garlic, grated ginger, and sesame oil. Add the chicken pieces, mix thoroughly, and let marinate for at least 15 to 30 minutes.
Coating & Frying
Remove the marinated chicken pieces from the bowl, drain slightly, and coat generously all over in cornstarch so that each piece is completely covered.
Chef's tip
For the typically light, super crispy crust of authentic karaage, always use starch (potato or cornstarch) instead of flour.
Double frying is the secret of Japanese street food chefs: the meat remains juicy on the inside while the coating becomes incomparably crispy.
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