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Homemade Karaage: Japanese Fried Chicken photo

Karaage: Japanese Fried Chicken

Crispy, juicy Japanese-style fried chicken marinated in soy, ginger and garlic.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings

Equipment

  • deep saucepan or heavy pot
  • candy/deep-fry thermometer
  • Mixing Bowl
  • zip-top bag or airtight container
  • Grater
  • Wire Rack
  • tray
  • Fine mesh sieve

Ingredients
  

  • 2 pieces chicken thighs about 500 g / 1 lb, cut into 5 cm (2-inch) pieces
  • 1 tsp salt to season chicken
  • freshly ground black pepper to season chicken
  • 4 tbsp cornstarch or potato starch
  • 4 tbsp all-purpose flour
  • neutral-flavoured oil enough to fill a deep saucepan half full for frying
  • 3 cm fresh ginger a knob, about 3 cm (grated)
  • 1 clove garlic grated
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • 1 tsp sake
  • 1 tsp sesame oil
  • Kewpie mayonnaise to serve
  • lemon cut into wedges to serve

Instructions
 

  • Cut the chicken thighs into 5 cm (about 2-inch) pieces and season lightly with salt and freshly ground black pepper.
  • Grate the ginger and garlic until fine.
  • In a bowl, combine grated ginger, grated garlic, soy sauce, mirin, sake and sesame oil to make the marinade.
  • Place the chicken and the marinade in a zip-top bag or airtight container and refrigerate for 1 hour.
  • Pour neutral oil into a deep saucepan to come halfway up the sides and heat to 160°C (320°F); use a thermometer to check the temperature.
  • Mix the cornstarch (or potato starch) and all-purpose flour in a shallow bowl.
  • One piece at a time, dredge the marinated chicken in the starch-flour mixture until evenly coated and place on a tray.
  • Fry the chicken pieces in the 160°C (320°F) oil for about 2 minutes until very light brown; transfer to a wire rack placed over a tray.
  • Strain the oil through a fine-mesh sieve if needed, then increase the oil temperature to 180°C (356°F).
  • Return the chicken to the hot oil and fry for about 1 minute or until golden brown and crisp.
  • Drain briefly on the wire rack, then serve with Kewpie mayonnaise and lemon wedges.

Notes

  • Marinate the chicken for at least 1 hour for best flavor.
  • Use a thermometer to maintain correct oil temperatures.
  • Fry twice to ensure a crisp exterior and juicy interior.
  • Choose a neutral oil with a high smoke point for frying.