Japanese Chicken Karaage with Ginger Sauce

Name: Japanese Chicken Karaage with Ginger Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pound chicken thighs (cut into bite-sized pieces); 2 tablespoons soy sauce; 2 tablespoons sake; 1 tablespoon grated ginger; 1 clove garlic (minced); 1/2 cup potato starch; 1/2 cup flour (sifted); 2 cups vegetable oil (for frying); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon grated ginger; 1 teaspoon sesame oil

StandardAsianDinnerCrispySavoryFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

Crispy and juicy Japanese fried chicken served with a refreshing ginger sauce for a perfect balance of flavors.

Macronutrients per serving

grams

Protein

25.0g 36%

Fat

20.0g 29%

Carbs

25.0g 36%

Rich in nutrients

☀️ Vitamin B6

20% DV

Essential for protein metabolism

🔺 Iron

15% DV

Important for oxygen transport in the blood

💧 Omega-3

5% DV

Supports heart health

🔺 Zinc

10% DV

Crucial for immune function

☀️ Vitamin C

10% DV

Supports immune function

Ingredients

Chicken Karaage

1 pound chicken thighs cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon grated ginger
1 clove garlic minced
1/2 cup potato starch
1/2 cup flour sifted
2 cups vegetable oil for frying

Ginger Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon grated ginger
1 teaspoon sesame oil

Instructions

1 In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces and marinate for at least 15 minutes.
2 In a separate bowl, mix potato starch and sifted flour. Dredge the marinated chicken pieces in the flour mixture, shaking off excess.
3 Heat vegetable oil in a deep pan over medium-high heat. Ensure the oil reaches about 340°F (170°C).
4 Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
5 For the ginger sauce, whisk together soy sauce, rice vinegar, sugar, grated ginger, and sesame oil in a small bowl.
6 Serve the hot chicken karaage with the ginger sauce on the side for dipping.