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Fried chicken…do we need to say more? Karaage, in my opinion, is some of the best fried chicken in the world! This recipe takes karaage to the next level with a longer marinating time for the chicken and the frying method—I like to double fry to improve the texture. The biggest key to frying is having the right oil temperature, so make sure to use a thermometer.
Ingredients
8 oz boneless, skinless chicken thighs
¼ teaspoon grated ginger
¼ teaspoon grated garlic
½ teaspoon Suehiro Usukuchi Soy Sauce
½ teaspoon Hanamuruki Liquid Shio Koji
½ teaspoon sake
¾ cup potato starch
Neutral oil for frying
Sea salt
Lemon wedge
Yamatsu Tsujita Shichimi Togarashi
Yamatsu Tsujita Sansho
Method