Japanese fried chicken (also known as JFC 🙂 ) is saltier than its American relative. Using a marinade of soy and sake, and dusting the nuggets with potato starch or corn starch puts this fried chicken recipe in a league of its own. The chicken is VERY juicy and the light and crispy batter doesn’t disappoint. (Makes 8 to 12 pieces)
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Japanese Chicken Nuggets (Karaage)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Snack
- Method: Deep Frying
- Cuisine: Japanese
Description
Moist and savory Japanese style chicken nuggets.
Ingredients
Units
Scale
- 1 thumb size ginger, peeled and grated
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 1/2 pound boneless chicken thighs with skin, cut into pieces
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- Lemon wedges, for serving
- vegetable oil (for frying)
Instructions
- Combine the grated ginger, soy sauce and sake in a bowl. Add the chicken and toss well.
- Marinate for at least an hour and no more than 3.
- In a medium size bowl, mix the cornstarch and salt. Heat the oil to 350 degrees using a temperature-controlled fryer or a thermometer. If you don’t have one, test with a small piece of chicken.
- Coat each piece with cornstarch, shake off the excess and fry in batches. Do not put too many pieces at once as doing so lowers the temperature of the oil.
- Cook for a few minutes, until golden brown. Transfer to paper towels.
- Serve with lemon wedges.
Notes
This recipe makes about 12 to 15 chicken nuggets.
Nutrition
- Serving Size: 1 piece
- Calories: 124
- Sugar: 0.2g
- Sodium: 237mg
- Fat: 4.9g
- Saturated Fat: 3.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 5.6g
- Fiber: 0.1g
- Protein: 13g
- Cholesterol: 41.4mg
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I’m terribly sorry for the misprint! It is indeed 1/2 cup, thanks for pointing that out and I hope you’ll enjoy the recipe 🙂
Hi There,
I am just wondering, you say 1/2 Potato Starch. Does this mean half a Cup?
Looks yum!
Thanks