Authentic Chicken Karaage (Crispy Japanese Fried Chicken)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
55 mins
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Servings
3 servings
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Calories
318 kcal
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Course
Main Course, Snacks, Lunch, Dinner
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Cuisine
Japanese
Authentic Chicken Karaage (Crispy Japanese Fried Chicken)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 350 g boneless chicken thigh skin-on, 30-40g pieces
- ½ tsp salt
- 1 ½ tbsp ginger root grated
- 1 tbsp garlic grated
- ½ tbsp apple grated
- 1 tbsp sake
- 1 tsp Japanese style mayonnaise
- 1 tsp toasted sesame oil
- 1 tsp shiro dashi alternative: light soy sauce
- ½ tsp Chinese-style chicken bouillon powder (granules)
- ⅛ tsp white pepper powder
- 1 tbsp all-purpose flour
- 1 tbsp tapioca starch or potato starch/corn starch to mix with marinade
- 4 tbsp Potato Starch optional, to make hailstone effect
- 2 tsp water optional, to make hailstone effect
Instructions
- Pat 350 g boneless chicken thigh dry with a paper towel and pierce both sides thoroughly with a fork.
- Cut into 30-40g (1-1.4oz) pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage until all the pieces are evenly seasoned.
- Add 1 ½ tbsp ginger root, 1 tbsp garlic, ½ tbsp apple, 1 tbsp sake, 1 tsp Japanese style mayonnaise, 1 tsp toasted sesame oil, 1 tsp shiro dashi, ½ tsp Chinese-style chicken bouillon powder (granules) and ⅛ tsp white pepper powder to the bowl and mix thoroughly.
- Next, add 1 tbsp all-purpose flour to the bowl and 1 tbsp tapioca starch, mix until the chicken is evenly coated.
- Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour.
- Once the chicken has rested, preheat the oil to 160 °C (320 °F). While you wait, add 4 tbsp potato starch to a plate and sprinkle with 2 tsp water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.
- Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.
- Deep fry the chicken for 3 minutes. Do not touch for the first minute or so. After that, turn occasionally to promote even cooking.
- Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.) While the chicken is resting, increase the heat of the oil to 180 °C (356 °F) - 190 °C (374 °F).
- Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds to 1 minute or until golden brown all over.
- Transfer to a wire rack to drain the excess oil.
- Serve up and enjoy with a slice of lemon!
Notes
- Freeze leftovers for 1-2 months or refrigerate and consume within 2-3 days. Reheat before eating.
- If you decide to shallow fry then fry the chicken at the lower temperature for 3 minutes on each side and then 30 seconds on each side at the higher temperature.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
8.5g
(3%)
Protein
20.1g
(40%)
Fat
23.1g
(36%)
Saturated Fat
5.8g
(29%)
Polyunsaturated Fat
4.7g
Cholesterol
104.7mg
(35%)
Sodium
840.7mg
(35%)
Fiber
0.6g
(2%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 8.5g | 3% |
| Protein | 20.1g | 40% |
| Fat | 23.1g | 36% |
| Saturated Fat | 5.8g | 29% |
| Polyunsaturated Fat | 4.7g | 28% |
| Cholesterol | 104.7mg | 35% |
| Sodium | 840.7mg | 35% |
| Fiber | 0.6g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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