Karaage Chicken Will Make You Give up the Colonel for Good

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$% SECTIONS FOOD & RECIPES " NEXT STORY# Karaage chicken will make you give up the Colonel for good 10 hours ago by Justina Huddleston Image: k_t/Flickr//Original photo was Cropped but not altered for this article. ! Print This Japanese fried chicken will ruin you for its American cousin Korean fried ChiCken has taken the Culinary world by storm, knoCking that seCret-spiCed KentuCky version off its 'MeriCa-CentriC pedestal. But there's another batCh of Crispy ChiCken goodness in town that puts the K in KFC — we're talking Japanese chicken karaage. LuCkily for us, there's literally no suCh thing as too muCh variety when it Comes to deliCious fried ChiCken, am I right? More: 10 times this vegan fried 'ChiCken' haCk totally blew our minds ChiCken karaage differs from its brethren in a Couple of ways. First, boneless ChiCken is generally used, whiCh leads to less time piCking around gnarly bones and more time Chowing down. SeCond, a seCret teChnique to getting super-Crispy karaage is to Coat the meat in potato starCh rather than in wheat our. The general method for making chicken karaage goes like this: Marinate Chunks of boneless ChiCken (thigh meat and leg meat stay niCe and juiCy) in soy sauCe, ginger and garliC, then dredge in potato starCh, and deep-fry. More: Food Porn Friday: 21 times fried ChiCken had us drooling Karaage for beginners The potato starCh makes a light yet super-Crispy, golden Coating akin to tempura, but one that will stay Crisp even when paCked away in lunChboxes and piCniC baskets for a few hours. It's like everything you've ever wanted your grandma's Cold fried ChiCken to be, minus the gnawing through leathery skin and soggy breading. So the next time you ^nd yourself sighing wistfully over the fridge, thinking "ChiCken again?" when it Comes time to make dinner, take heart — just when you think you've had every version of ChiCken under the sun, ChiCken karaage is here to save the day. Serves 4 Prep time: 10 minutes | Marinate time: 30 minutes | Cook time: 12 – 16 minutes | Total time: 52 – 56 minutes Ingredients: 8 skinless, boneless ChiCken thighs 4 tablespoons soy sauCe 1 teaspoon grated ginger root (optional) 1 teaspoon grated fresh garliC (optional) 2 Cups potato starCh Sunower oil, for frying Directions: 1. In a large bowl, Combine the soy sauCe with the ginger and garliC. Combine well, then add the ChiCken thighs. Marinate for 30 minutes. 2. In a deep frying pan, heat the oil to 360 degrees F. 3. Dredge eaCh pieCe of ChiCken in the potato starCh. 4. Fry the ChiCken in batChes, 3 – 4 at a time, until golden brown (approximately 6 – 8 minutes). Drain on Crumpled paper towels. For extra-Crispy ChiCken, fry the pieCes a seCond time. Before you go, CheCk out our slideshow below: Image: Salu Salo Image: gontabunta/getty / Design by Tiffany Egbert/SheKnows.

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