Japanese · PANTRYHOP RECIPE
Karaage-Style Chicken Bites
40 minutes · 4 servings · omnivore
Karaage is often deep-fried in restaurants; this home version uses shallow frying for easier cooking.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g boneless chicken thighs, bite-sized
- 3 tbsp soy sauce
- 1 tbsp grated ginger
- 2 cloves garlic, grated
- 1/2 cup potato starch
- 1/4 cup all-purpose flour
- 1/4 cup neutral oil
Let’s make it
- Mix the chicken with soy sauce, ginger, and garlic and marinate 15 minutes.
- Combine the potato starch and flour in a bowl.
- Coat the chicken lightly in the starch mixture.
- Shallow-fry in hot oil over medium heat in batches, turning until golden and the chicken reaches 165 F / 74 C, about 8-10 minutes total.
- Drain on paper towels and serve hot.
For kids, make the chicken pieces smaller and serve with rice or cucumber sticks.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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