Japanese Chicken Karaage
The gold standard of fried chicken. Ultra-crispy on the outside, burst-of-juice tender on the inside, infused with garlic, ginger, and soy sauce.
Ingredients
- 350 g Chicken thighs
- cut into large chunksn1.5 tbsp Shoyu Soy saucen1 tbsp Saken1 tsp Grated garlicn1 tsp Grated fresh gingern1/2 tsp Sesame oiln1/2 cup Potato starch (Katakuriko)nVegetable oil for fryingnKewpie mayonnaise and lemon wedges
Instructions
- Step 1: In a bowl, combine chicken chunks, soy sauce, sake, garlic, ginger, and sesame oil.
- Massage the meat well and marinate for 20-30 minutes at room temp.nStep 2: Drain excess marinade.
- Dredge each piece of chicken generously in potato starch, pressing firmly to create a thick coating.
- Let rest for 2 minutes.nStep 3: Heat oil to 160°C (320°F).
- Fry the chicken in small batches for 3 minutes.
- The chicken should look pale golden.
- Remove and let rest on a wire rack for 3 minutes.nStep 4: Raise oil temp to 190°C (375°F).
- Re-fry the chicken chunks for 1-2 minutes until deeply golden brown and incredibly crunchy.nStep 5: Serve immediately with fresh lemon wedges to cut through the richness and a side of Kewpie mayonnaise.
Notes
“💡 Omotenashi Tip: Double-frying is the mandatory secret to Karaage: the first fry cooks the inside, and the second high-heat fry shatters the exterior crust!”
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