Matsuyama-Style Fried Chicken (Karaage)
This exquisite fried chicken is marinated in Ehime-style sweet soy sauce with plenty of minced ginger and garlic, then fried until crispy. While simple, the combination of sweet soy sauce and the punch of aromatic vegetables maximizes the savory flavor of the chicken.
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🍳 Cooking Flow
Cut the chicken into bite-sized pieces and massage in the sweet soy sauce → Add the minced garlic and ginger and mix well → Coat with potato starch to create the crust → Fry in 1cm of oil until crispy and drain → Sprinkle with salt and serve with lemon
Cooking Steps
Brief Cooking Order
Cut the chicken into bite-sized pieces and massage in the sweet soy sauce → Add the minced garlic and ginger and mix well → Coat with potato starch to create the crust → Fry in 1cm of oil until crispy and drain → Sprinkle with salt and serve with lemon
Introduction
This exquisite fried chicken is marinated in Ehime-style sweet soy sauce with plenty of minced ginger and garlic, then fried until crispy. While simple, the combination of sweet soy sauce and the punch of aromatic vegetables maximizes the savory flavor of the chicken.
Step 1
Cut the chicken thighs into bite-sized pieces.
Step 2
Place the chicken in a bowl, add the sweet soy sauce (40ml), and massage it in well by hand.
Step 3
Finely mince both the garlic and the ginger.
Step 4
Add the minced ginger and garlic to the bowl of chicken and mix thoroughly.
Step 5
Add the potato starch (7 tablespoons) and mix to coat the chicken evenly.
Ingredients List
Important Notes
⚠️ Because sweet soy sauce contains sugar, it burns easily; please watch your heat carefully while frying.
💡 By mincing the garlic and ginger instead of grating them, you add a fragrant, crunchy accent to the crust.
✨ Sprinkle salt while the chicken is still hot; this enhances the richness and umami of the sweet soy sauce.
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