Tori no Karaage (Japanese Fried Chicken)
Karaage Chicken is delicious Japanese fried chicken made from tasty soy sauce, sake, ginger, and garlic marinade then coated in starch and deep fried
Ingredients
- 400 g boneless chicken thighs
- 2 Tablespoon potato starch or Katakuriko
- 2 Tablespoon all-purpose flour
- 4 cups neutral-flavored oil (vegetable, rice bran, canola, etc)
Seasonings
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 knob ginger 1 ½ tsp minced ginger
- 1 clove garlic 1 ½ tsp minced garlic
- 1 Tablespoon soy sauce HERE to buy soy sauce
- 1 Tablespoon sake HERE to buy sake
- 1 teaspoon sesame oil HERE to buy sesame oil
Optional
- salad
- lemon for taste and garnish
- Japanese mayonnaise for dipping. HERE to buy Japanese mayonnaise
Instructions
Preparation
- Gather all the ingredients.
- Cut the chicken thigh into bite sized pieces (about 2-inches). Try to trim excess fat as much as possible.*1 Season with salt and freshly ground black pepper.
- Grate the ginger and mince the garlic. Put into a large bowl or a Ziploc bag, combine ginger, garlic, soy sauce, sake, and sesame oil. Whisk all together.
- Add the cut chicken to the bowl and mix well. Cover and keep in the refrigerator at least 20 minutes.
Let's make Karaage!
- Remove from the refrigerator and take the chicken out of the marinade. Then, pat the chicken dry with paper towels.
- Prepare potato starch and all-purpose flour in separate piles.First, lightly cover each chicken piece in the flour and dust off the extra flour.
- Secondly, cover the chicken in the potato starch and remove extra starch.
- Pour the vegetable oil into a pot and heat the oil to 325ºF (163ºC). When oil is heated to 325ºF (163ºC), gently put each chicken piece into the oil. Add 3-5 pieces at a time, otherwise the oil temperature will drop and the chicken won't cook well.
- 【First Deep Fry】Deep fry for 2 minutes, until you can see the outside of the chicken gets a light golden color. *2 After 2 minutes in the oil, move to a wire rack to drain excess oil.
- 【2nd Deep Frying】Now heat the oil to 350ºF (177ºC). Deep fry for about 1 minute until the chicken looks slightly darker color and crispy. Move to a wire rack to drain extra oil and continue with the remaining chicken.
Let's eat!
- Karaage is often served with mayonnaise, some vegetables and lemon.
To Store
- To store, let Karaage cool completely, and keep in an airtight container. It keeps nicely in the refrigerator for up to 3 days and in the freezer for up to a month.
Notes
*1 Having a lot of fat can cause bad texture and smell. You want to remove as much as possible.
*2 If the chicken changes color too quickly, this means the oil temperature is too high. Try either putting a few more pieces of chicken in the oil or lower the heat.
Nutrition
Calories: 232.76kcalCarbohydrates: 0.96gProtein: 24.61gFat: 14.17gSaturated Fat: 5gSodium: 702.78mgFiber: 0.11gSugar: 0.1g
Tried this recipe?Let us know how it was!