Recipes

Ginger Karaage Chicken

47 Ratings
100% would make again

To learn more, read "The Fried Up Bird Chronicle" in our National edition.

Ginger Karaage Chicken

Recipe adapted from Michael Anthony, Gramercy Tavern, New York City

Yield: 4 servings

Prep Time: 1 hour, 30 minutes (plus 1 hour marinating)

Cook Time: 7 minutes

Total Time: 1 hour, 37 minutes (plus 1 hour marinating)

Ingredients

Marinade

¾ cup soy sauce

¼ cup sake

¼ cup mirin

1½ tablespoons sugar

1 garlic clove, peeled and minced

1 ¼-inch slice of fresh ginger, peeled and minced

Fried Chicken

2 boneless, skinless chicken breasts

2 boneless, skinless chicken thighs

8 cups vegetable oil, for frying

2 large eggs

3 cups potato starch, divided (you can substitute corn starch)

Ground white pepper, to taste

Salt, to taste

3 tablespoons Sansho pepper powder (available at Asian markets; you can substitute Szechuan peppercorn or ground fresh bay leaf)

5 fresh shiso leaves, chopped (you can substitute basil)

Directions

1. Make the marinade: In a large bowl, combine the soy sauce, sake, mirin, sugar, garlic and ginger and stir until the sugar dissolves. 

2. Cut each chicken breast into 6 pieces and each thigh into 4 pieces. Place the chicken pieces in the soy marinade. Cover and let sit for 1 hour at room temperature or for up to 3 hours in the refrigerator.

3. In a large, heavy-bottomed pot (or a deep fryer), heat the vegetable oil to 365°F.

4. Meanwhile, crack the eggs into a bowl and whisk until beaten. Add half of the potato starch to a separate bowl.

5. Remove the chicken from the marinade. Dip each piece into the egg mixture and then dredge the egg-coated chicken in the potato starch to coat evenly.

6. Add the coated chicken pieces to the hot oil and cook until golden brown, about 3 minutes. (You may need to fry the chicken in batches.) Carefully remove the chicken from the hot oil and place onto a paper towel-lined plate. Cool in the refrigerator for about 30 minutes.

7. When cool, re-dredge the chicken in the rest of potato starch. Heat the oil to 350°F. Return the chicken to the hot oil and cook until the meat is no longer pink, about 4 minutes. Carefully remove the chicken from the hot oil and place onto another paper towel-lined plate.

8. Season the fried chicken pieces with white pepper, salt and ground Sansho. Sprinkle the chicken with the chopped shiso. Serve immediately.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →