Vegan Chicken Karaage
Chicken karaage is Japanese double-fried chicken. And when I say double-fried, it means these little fritters are hella-crunchy and also, hella-addictive. Usually the double-fried method involves the initial fry at a lower temperature, but for a slightly longer time. The second fry is at a slightly higher temperature for a lesser time.
I used my favorite brand of faux chicken and let me tell you, I don't think you'll really notice a difference. The backdrop of the ginger and garlic marinate flavors the chicken and the crunchy exterior does the rest.
Vegan Chicken Karrage
(Adapted from Just One Cookbook)
- 10 ounces faux chicken strips, cut up into chunks
- Salt
- Ground black pepper
- 1/4 cup potato starch
- 1/4 cup all-purpose flour
- vegetable oil (for frying)
Seasonings:
- 1 teaspoon pureed ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- lemon (for garnish)
Directions
- In a bowl, mix all the ingredients in the seasoning section together and fold in the faux chicken pieces. Let marinate for 15-30 minutes.
- In another bowl, mix the potato starch, flour and a pinch of salt and pepper together. Transfer chicken mixture into the flour mixture. Stir until chicken is fully coated with flour mixture.
- In a pot of oil at about 320 degrees Fahrenheit, put in a few pieces of chicken at a time and fry until a light golden brown, or about 60 to 90 seconds. Strain and put on paper towel. Start on the next batch until all the chicken is done.
- Turn heat up until about 350 degrees Fahrenheit. Put chicken back into the fryer a few pieces at a time until golden brown. Drain onto paper towel.
- Serve with a wedge of lemon.