Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find in Japanese homes, bento lunch boxes, street-side stalls, restaurants, or diners.
Prep Time 15-30 mins // Cook Time 15 mins // Total Time 30-45 mins
Servings: 4
INGREDIENTS
1.5 lb boneless chicken thighs (600g or 4-6 pieces, read blog post)
1/2 tsp kosher/sea salt (half for table salt)
ground black pepper (fresh is best!)
2 Tbsp potato starch/cornstarch (add more if necessary, read blog post)
2 Tbsp all-purpose/plain flour (add more if necessary)
neutral-flavored oil (vegetable, canola, etc) (for deep frying)
Seasonings/Marinade:
1 knob ginger (1/2 tsp grated ginger)
1 clove garlic (I prefer more)
1/2 Tbsp soy sauce
1/2 Tbsp sake (Sub w/ dry sherry, mirin, chinese rice wine, or skip)
1/2 tsp sesame oil (roasted)
Garnish (optional)
Lemon (taste and garnish)
Japanese mayonnaise (optional for dipping)
INSTRUCTIONS:
Gather all the ingredients.
Cut each chicken thigh into bite-sized pieces and season with salt and pepper. Make sure each piece is about the same size!
Prepare your marinade in a bowl or a ziploc bag.
Add the chicken to your marinade and mix with your hands or a utensil. Alternative is to shake your bag (it's easier). Cover and keep in the fridge to marinate for no longer than 30 minutes.
Pour the oil to a heavy-bottomed pot or pan and heat the oil to 325 ºF (163 ºC) on medium or medium-low heat.
Meanwhile, mix the starch and all-purpose flour in a bowl.
Lightly dredge each chicken piece in the mixture and dust off the excess. Continue doing this with the rest of your pieces.
Once your oil has reached an appropriate temperature, gently submerge each piece of chicken into the oil. Don't overcrowd your pot or pan! Add 3-5 pieces at a time. If you put too many pieces into the oil, the temperature of the oil will drop quickly and the chicken will end up absorbing too much oil.
First Fry: Deep fry for about 90 seconds, or until the outside of the chicken is a light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling your oil's temperature is really important when deep frying! Transfer to a wire rack or a dry paper towel to drain the excess oil. The chicken will continue to cook with the remaining heat while draining.
Second Fry: Now heat the oil up to 350 ºF (177 ºC) or at least to a slightly higher temperature than before. Deep fry for 45 seconds or until the skin is a nice golden color and crispy. Transfer to a wire rack or paper towel to drain the excess oil.
Serve the chicken while it's hot!
This recipe was adapted from https://www.justonecookbook.com/karaage/
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