Description
Japanese chicken karaage delivers crispy, golden-brown delights that showcase authentic street-style flavors. Marinated chicken pieces promise a perfect balance of crunch and tender meat you’ll savor with each delectable bite.
Ingredients
Scale
- 1 ½ lbs (680 g) boneless, skinless chicken thighs
- 3 garlic cloves, finely grated
- 1 (1-inch) piece of ginger, finely grated
- 2 tbsps mirin
- 2 tbsps soy sauce
- 1 tbsp Hon Tsuyu (Japanese noodle soup base), such as Kikkoman
- 1 ½ tsps toasted sesame oil
- 1 cup potato starch (not potato flour)
- 3 tbsps all-purpose flour
- 2 cups neutral oil (vegetable or canola)
- Lemon wedges (for serving)
- Kewpie mayonnaise (optional, for serving)
Instructions
- Marinate: Whisk ginger, garlic, mirin, soy sauce, hon tsuyu, and sesame oil into a fragrant blend. Immerse chicken pieces, allowing flavors to penetrate for 30 minutes at ambient temperature.
- Coat: Drain chicken from marinade and dust thoroughly with all-purpose flour, followed by an even potato starch coating to ensure a remarkably crisp exterior.
- Prepare Oil: Heat vegetable oil in a deep skillet to 330°F (165°C), monitoring temperature precisely with a cooking thermometer for consistent results.
- First Fry: Gently lower chicken pieces into hot oil in small batches, avoiding overcrowding. Fry for 2-3 minutes until achieving a delicate golden hue.
- Final Fry: Elevate oil temperature to 350°F (175°C) and perform a quick second fry for approximately 1 minute, guaranteeing an ultra-crispy shell and complete internal cooking.
- Serve: Drain excess oil on a wire rack, then plate the golden-brown karaage alongside vibrant lemon wedges and creamy Kewpie mayonnaise for an authentic Japanese street food experience.
Notes
- Perfect Marination Timing: Let chicken rest in marinade for exactly 30 minutes to achieve maximum flavor penetration without compromising meat texture.
- Temperature Control Matters: Use a cooking thermometer to maintain precise oil temperatures, ensuring crispy exterior and juicy interior without burning.
- Dual-Frying Technique: Implement two-stage frying method at different temperatures to create an ultra-crispy, golden-brown coating that seals in chicken’s moisture.
- Starch Coating Secret: Thoroughly dredge chicken in potato starch for an exceptionally crunchy texture that elevates traditional deep-frying results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 510
- Sugar: 1g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg