Authentic Chicken Karaage (Crispy Japanese Fried Chicken)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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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)
Description
Authentic Chicken Karaage uses boneless chicken thighs cut into small pieces and marinated in a blend of grated ginger, garlic, and apple, along with sake, Japanese mayonnaise, toasted sesame oil, shiro dashi, chicken bouillon powder, and white pepper. This marinade imparts a savory and subtly sweet depth. After resting in the fridge, the chicken is coated in a flour and tapioca starch mixture to promote crispiness. An optional hailstone effect is achieved by adding a clumped mixture of potato starch and water before frying. The frying process involves first cooking at a lower temperature for thorough cooking, then at a higher temperature for crisping the crust. This method produces bite-sized fried chicken with a crunchy exterior and juicy texture inside.
The chicken karaage can be served as a snack, appetizer, or alongside rice or salads, showcasing a balance of savory and aromatic flavors from the marinade. Its crisp crust and tender meat make it versatile for lunch boxes or casual meals.
Leftovers can be frozen for 1-2 months or refrigerated for 2-3 days and reheated before eating. For shallow frying, adjust the frying times as recommended to ensure proper cooking and crispness.
Ingredients
- 350 g chicken thigh skin-on, 30-40g pieces, boneless
- ½ tsp salt
- 1 ½ tbsp ginger root grated
- 1 tbsp garlic grated
- ½ tbsp apple grated
- 1 tbsp sake
- 1 tsp mayonnaise Japanese style
- 1 tsp sesame oil toasted
- 1 tsp shiro dashi alternative: light soy sauce
- ½ tsp chicken bouillon powder Chinese-style, 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 leftover karaage for up to 2 months or refrigerate and consume within 2 to 3 days for best quality.
- Before frying, allow the chicken to rest covered in the fridge for at least 30 minutes to enhance flavor and texture.
- To shallow fry, cook the chicken 3 minutes per side at lower heat, then 30 seconds per side at higher heat for crispiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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