Japanese home cooking · Japan

Fried Chicken Karaage with Potato Starch

Name: Fried Chicken Karaage with Potato Starch
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese home cooking
Ingredients: 4 chicken thighs; 1/2 cup potato starch; 1 tablespoon soy sauce; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 egg; vegetable oil for frying

Crispy fried chicken pieces coated in potato starch and seasoned with ginger and garlic.

30 minutes2 servings

Method

Cut chicken into bite-sized pieces and marinate in buttermilk, soy sauce, ginger, garlic, and salt for 30 minutes.
Beat egg and dip chicken into it, then coat with potato starch.
Heat oil in a pan to 180°C (350°F) and fry chicken until golden brown.
Drain on paper towels and serve with a dipping sauce.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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