Transport your taste buds to Japan with Chef Ankur Sharma’s exclusive Karaage Chicken recipe. Perfectly marinated, lightly coated, and fried to golden perfection, this dish is guaranteed to impress! Chef Ankur is the executive chef at The LaliT Chandigarh.
INGREDIENTS:
Chicken leg pieces: 2 kg
Soy sauce: 120 ml
Eggs: 4
Sake: 60 ml
Garlic (grated): 40 g
Ginger (grated): 60 g
Maida (All-purpose flour): 75 g
Salad oil: 60 ml
Potato starch: As needed
INSTRUCTIONS
1. Prep the chicken: Pat dry the chicken leg pieces to remove any excess moisture.
2. Marinate: In a bowl, mix soy sauce, grated ginger, and garlic. Add the chicken and let it soak in the flavors.
3. Egg coating: Crack the eggs into the marinated chicken, ensuring each piece is well-coated.
4. Oil coating: Add salad oil to prevent the chicken from drying out during refrigeration.
5. Chill: Refrigerate for 15 minutes to enhance the flavors.
6. Flour coating: Mix in the maida and coat each piece evenly.
7. Starch finish: Lightly dust each piece with potato starch for a crispy finish.
8. Fry to perfection: Deep-fry the chicken in oil heated to 180°C (350°F) until golden brown and crispy.
Serve hot and enjoy this irresistible, crispy, and juicy delight. Perfect for any occasion!