Japanese Popcorn Chicken (Karaage) Recipe by Tasty

Ingredients

for 2 servings

3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons
ginger, finely grated or minced
2 tablespoons
soy sauce
2 tablespoons
sake
1 tablespoon
sesame oil
1 tablespoon
sugar
½ cup
potato starch (80 g)
oil, for frying

To serve

lemon wedge
fresh parsley

Preparation

Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F (170°C).
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley.
Enjoy!

Tips

1 of 2

Precy Larkins

This is so good! I marinated the chicken overnight. Served with rice, ebi and yasai tempura, and dipping sauce.
17 days ago Helpful (2)
Chris Polzin

The amount of marinade can seem like a lot but do not drain it off.
21 days ago Helpful (1)
veron_bon

This recipe is amazing. But I would suggest adding al little more corn starch, a pinch of salt and to eat it fresh.
4 days ago Helpful (0)
Mary Grace Torres

I cooked this without sake because I dont have it, and use cornstarch instead of potato starch..pretty good— enough to satify my cravings for karaage
6 days ago Helpful (0)

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