Chicken karaage
Chicken pieces marinated in soy sauce and ginger, then deep-fried.
Active time30 min
Cooking12 min
Total1 hResting : 20 min
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Ingredients
- 15 g fresh ginger
- 600 g boneless chicken legs
- 80 g cornflour
- 1 l frying oil
- 40 ml soy sauce
Preparation
Peel and grate the ginger. Cut the chicken into 3 centimetre cubes, mix with the ginger and soy sauce, then leave to marinate for 20 minutes in the refrigerator.
15 g fresh ginger600 g boneless chicken legs40 ml soy sauce- knife
- bowl
- grater
Drain the chicken lightly and roll it in the cornflour to coat all sides. Heat the oil to 170 °C in a deep saucepan suitable for deep-frying.
80 g cornflour1 l frying oil- saucepan
- thermometer
Deep-fry the pieces in two batches, for 5 to 6 minutes each, until golden and the temperature at the centre reaches 75 °C for 30 seconds. Drain on kitchen paper and serve hot.
- slotted spoon
- kitchen paper
- thermometer
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration