Comments: First off, “Karaage” rhymes with “garage-ee.” Got it? You can make the duck sauce or buy it.
Ingredients
- 3 Tablespoons soy sauce
- 2 Tablespoons sake
- 1 Tablespoon ginger powder
- 2 garlic closes, minced
- 3/4 teaspoon sugar
- 1/8 teaspoon table salt
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1 – 1/2 inch wide strips (do NOT use breast)
- 1 1/4 cups cornstarch
- 1 quart vegetable oil for frying
- Lemon wedges
- For the dipping sauce:
- Apple sauce
- Soy
- Brown sugar
- Garlic powder
Directions
- Combine soy, sake, ginger, garlic, sugar and salt in medium bowl. Add chicken and toss to combine. Let sit at room temp for 30 min. Line rimmed baking sheet with parchment paper. Set wire rack in second backing sheet and line that one with paper towels. Place cornstarch in a wide bowl.
- Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic on chicken. Coat chicken with cornstarch, SHAKE OFF EXCESS, and place on parchment-lined sheet. Reserve marinade.
- Heat oil in large Dutch oven to 325 degrees (you can use a fry-o-lator but it will stick to the basket unless you submerge the basket first and then add the chicken).
- Dip back of spoon or use brush to moisten white spots on chicken with marinade.
- Cook chicken 4-5 minutes, placing on towel-lined rack. Serve with lemon wedges.
- Best with duck sauce:
- 3 parts apple sauce
- 1 part brown sugar
- 2 Tablespoons soy
- 2 Tablespoons garlic powder
