Karaage (Japanese Fried Chicken)

Name: Karaage (Japanese Fried Chicken)
Total time: 50 min
Yield: 4 Servings
Ingredients: 🧄 1 clove garlic; 1 tablespoon fresh ginger; 🍶 3 tablespoons soy sauce; 🍶 3 tablespoons sake; 🍶 1 tablespoon mirin; 1/8 teaspoon sesame oil; 🧂 1/4 teaspoon ground black pepper; 1 pinch cayenne pepper; 🍚 1/2 teaspoon white sugar; 🧂 1/4 teaspoon kosher salt; 🍗 1 1/4 pounds chicken thighs; 🍚 1 cup potato starch; 1 quart canola oil

Recommended by CookGo

50 Min

Spend $15, save $25

Serves 4

500🔥 Calories

28g💪 Protein

25g🌾 Carbs

45g🥑 Fats

Karaage (Japanese Fried Chicken)

Recommended by CookGo

50 Min

Spend $15, save $25

Serves 4

500🔥 Calories

28g💪 Protein

25g🌾 Carbs

45g🥑 Fats

INGREDIENTS

Serves 4

Seasonings
- garlic1 clove
- ginger1 tablespoon
- soy sauce3 tablespoons
- sake3 tablespoons
- mirin1 tablespoon
- sesame oil0.1 teaspoon
- black pepper0.25 teaspoon
- cayenne pepper···
- white sugar0.5 teaspoon
- kosher salt0.25 teaspoon
Main Ingredients
- chicken thighs1.25 pounds
Dredging and Frying
- potato starch1 cup
- canola oil1 quart

STEPS

In a medium bowl, mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne pepper, white sugar, and kosher salt.

Ensure all spices and liquids are thoroughly combined for an even marinade.📌

Place the chicken thighs in the marinade and mix until thoroughly and evenly coated. Cover the bowl and refrigerate for 1 to 10 hours.

Marinating longer will result in more flavorful chicken, but even 1 hour will impart good taste.📌

Set up a dredging station by placing a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.

The foil-lined baking sheet will catch excess starch, making cleanup easier.📌

Remove chicken thighs from the refrigerator. Stir to re-coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place the dredged chicken on the wire rack. Repeat for all remaining pieces.

Shaking off excess starch creates a thinner, crispier coating. Don't overcrowd the wire rack.📌

Tap the wire rack gently on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet with the rack of chicken to the refrigerator for 15 to 30 minutes.

This resting period allows the starch to adhere better to the chicken, preventing the coating from falling off during frying.📌

Heat canola oil in a deep fryer to 350 degrees F (175 degrees C).

Use a thermometer to ensure the oil reaches the correct temperature for optimal frying. Too low, and chicken will be greasy; too high, and it will burn.📌

Without crowding, carefully lower the chicken thighs into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer the fried chicken to a paper towel-lined plate to drain. Repeat with the remaining chicken.

Frying in batches maintains the oil temperature and prevents overcrowding, which can lead to soggy chicken. Drain on paper towels to absorb excess oil.📌

💡 Tips

This recipe delivers moist, flavorful Japanese fried chicken with an incredibly crispy and crunchy super-thin coating.Serve the Karaage with lemon or lime wedges for a refreshing contrast to the rich fried chicken.Marinating the chicken for at least 1 hour, or up to 10 hours, significantly enhances the flavor.The resting period after dredging is crucial for ensuring the potato starch coating adheres well and creates maximum crispiness.