…. ANNE made this Karaage for JOHN’s last birthday. A new recipe that isn’t my recipe. Everyone gave a thumbs up for the flavor. I learned and tried to remember this recipe. ANNE told me “ I think it’s delicious with mom’s mat-gan-jang!” Hahahahaha……….
Time: 45 minutes plus 24–48 hr for marinating
- 4 chicken thighs (about 1.5 to 2 lb), cut into 2 inch
- 1.5 ts grated fresh ginger with juice
- 2 ts minced garlic
- 2 Ts sake
- 3 Ts mat-gan-jang (or soy sauce)
- 2 ts sugar(if you use mat-gan-jang, do not add)
- 1 cup potato starch
- 1/4 ts sea salt
- 1/2 ts black pepper
- canola oil
- 1 lemon, for serving
- Pour the ginger, garlic, sake and mat-gan-jang into a big bowl.
2. Toss the chicken pieces into marinade to coat. Cover and refrigerate for 24 to 48 hours.
3. After marinading the chicken. Heat the oil to 350 degrees(when you put wooden chopstick in the oil, there should be bubbles around the chopstick). Place several layers of paper towels on a sheet pan.
4. Meanwhile, mix the potato starch, salt and pepper well. Remove one piece of chicken at a time from marinade and roll it in starch mixture to coat. Rest it on rack and repeat with all chicken pieces.
5. Gently shake off excess potato starch before cooking each piece of chicken.
6. Fry 8–10 pieces at a time and keeping oil temperature around 325 degrees( temperature will fall when you add chicken) about 3 minutes until golden.
7. Remove from oil using long chopsticks and cool on paper towels. When all the chicken has been fried once and increase the oil’s temperature to 375 degrees.
8. Fry the chicken pieces a second time until the crust is deep golden brown about 1 minute(this second frying makes the coating stay extra crispy). Drain on paper towels.
9. Serve hot with a lemon wedge.
You can also view this recipe on instagram.