Crispy Karaage

This is an absolute household favorite that my kids request on repeat! By using a 1:1 blend of rice flour and potato starch, these pieces turn out extra crunchy and completely gluten-free.

Crispy Karaage

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 2

Ingredients Method Video

Ingredients

  

• 300 g Chicken thighs cut into bite-sized pieces
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1/2 tsp Grated ginger
• 1/2 tsp Grated garlic
• 3 tbsp Rice flour
• 3 tbsp Potato starch
• Cooking oil for frying

Method

 

1. Prep the chicken: Poke holes in the cut chicken thighs with a fork to help the flavors soak in better.
2. Marinate: Place the chicken and all the seasonings into a Ziploc bag, and massage well for about 1 minute.
3. Rest in the fridge: Let it sit in the refrigerator for 1 to 2 hours to develop the flavors.
4. First fry: Coat the chicken thoroughly with the 1:1 mixture of rice flour and potato starch. Heat cooking oil in a pan and fry for 3 to 4 minutes.
5. Rest time: Take the chicken out and let it rest for 3 minutes. The residual heat cooks the inside perfectly while keeping it juicy.
6. Second fry: Fry again for about 1 minute until the outside becomes extra crispy and golden brown.

Video

https://www.instagram.com/reel/DYzaVWwpBLI/?stkn=MWVhZmN3bHlqa2hpMg==