Karaage - Japanese fried chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Japanese
Karaage - Japanese fried chicken
Description
This Karaage recipe starts by cutting chicken thighs into chunks seasoned lightly with salt and pepper. The chicken is marinated in a blend of grated ginger, garlic, soy sauce, mirin, sake, and sesame oil for an hour to impart umami and aromatic notes. The pieces are coated in a dry mix of cornstarch and all-purpose flour, which contributes to a light, crisp crust once fried. Frying is done twice: first at a lower temperature to cook through and form a light crust, then at a higher temperature briefly to achieve a golden, crunchy exterior without overcooking the interior. The chicken is finished resting on a wire rack to drain excess oil.
Karaage is traditionally served with a side of mayonnaise for dipping and a lemon wedge to squeeze over, adding creaminess and brightness. It is suitable as an appetizer, snack, or part of a meal.
Ingredients
- 2 chicken thighs (500 g/ 1 lb)
- 1 tsp salt
- black pepper freshly ground
- 4 tbsp cornstarch or potato starch
- 4 tbsp all-purpose flour
- neutral-flavored oil enough to fill a deep saucepan ½ full
Marinade:
- ginger 3 cm (1 ⅕ inch, a knob of
- 1 garlic clove
- 2 tbsp soy sauce
- 1 tsp mirin
- 1 tsp sake
- 1 tsp sesame oil
Garnishes:
- mayonnaise Kewpie brand
- lemon
Instructions
How to make karaage:
- Cut the chicken into 5 cm (2- inch) pieces and season with salt and pepper.
- Grate the ginger and garlic. Combine with the rest of the marinade.
- Place the chicken and marinade in a ziplock bag and marinade for 1 hour in the refrigerator.
- Heat the oil in a saucepan to 160 ºC/ 320 °F.
- Combine the cornstarch and all purpose flour in a bowl.
- Coat the chicken piece by piece and place on a tray.
- Fry the chicken for around 2 minutes till a very light brown. Place on a wire rack.
- Using a fine mesh sieve, clean the oil. Heat the oil to 180 ºC/ 356°F.
- Fry the chicken again for around 1 minute or until golden brown. This will help give a crispy exterior.
- Serve with a side of mayonnaise and a wedge of lemon.
Notes
User Reviews
Overall Rating
4.9
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