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Le Chaudron recipe
Karaage poulet frit japonais
Karaage (Japanese fried chicken)
⏱ 35 minServes 4Easy410 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)boneless chicken thighs, cut into pieces
4 tbspsoy sauce
2 tbspsake
1piece of ginger (3 cm / 1 in), grated
2 clovesgarlic, grated
100 g (3½ oz)potato starch
- 600 g (21 oz) boneless chicken thighs, cut into pieces
- 4 tbsp soy sauce
- 2 tbsp sake
- 1 piece of ginger (3 cm / 1 in), grated
- 2 cloves garlic, grated
- 100 g (3½ oz) potato starch
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the chicken with the soy sauce, sake and grated garlic and ginger and marinate in the fridge for 20 minutes.
- Drain briefly and coat well in potato starch.
- Heat the oil to 170°C (340°F) in a deep saucepan.
- Fry in small batches for 4 minutes until they float and turn golden.
- Lift out, rest for 2 minutes, then fry again for 1 minute for extra crunch.
- Drain on paper towels and serve right away with lemon wedges.
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