Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Karaage (Japanese Fried Chicken)
Juicy soy-and-ginger marinated chicken thigh coated in potato starch and double-fried until impossibly crisp — the ultimate izakaya snack.
Source
Recette de Japanese home kitchens · 🏠 Cuisine maison
Japanese home & izakaya / 日本の家庭・居酒屋 — Karaage names the Japanese technique of dredging small pieces of meat or fish in starch and deep-frying them. The chicken version — marinated in soy, sake and aromatics — became a hugely popular restaurant and home dish over the 20th century.
Watch it being made · 3 videos
⏱ 35 min🍽 4 portions🔥 400 kcal🇯🇵 Japon
Sans produits laitiers
Étapes
Toss the chicken with soy, sake, ginger and garlic and let it marinate for at least 15 minutes.
Drain off excess marinade and coat each piece thickly in potato starch, shaking away the surplus.
Fry at about 170°C for a few minutes until pale and just cooked, then lift out and rest for a minute.
Raise the oil to about 190°C and fry a second time, briefly, until deep gold and shatteringly crisp.
Drain well and serve hot with lemon wedges to squeeze over.
💡 Astuces
- The two-stage fry is what gives karaage a crust that stays crisp long after it leaves the oil.
- Potato starch, not wheat flour, gives the lightest and crispest coating.
- Thigh meat stays juicy even fried twice — breast can dry out.
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