Crispy Japanese Chicken Kaarage Recipe
Chicken Karaage is a popular Japanese dish featuring tender boneless chicken thighs marinated in a savory blend of soy sauce, sake, mirin, and sesame oil, then coated in starch and double-fried to achieve a deliciously crispy exterior and juicy interior. This recipe offers a flavorful and crunchy fried chicken perfect as an appetizer or main course.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Marinade:
- 2 lb boneless chicken thighs (skinless)
- 2 Tbsp soy sauce
- 1 Tbsp sake
- 1/2 tsp mirin
- 1 tsp sesame oil
- 4 garlic cloves (grated)
- 1 Tbsp ginger (grated)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg
Coating:
- 2 Tbsp cornstarch
- 1 cup potato starch
For frying:
- Neutral oil (such as avocado or corn oil)
Instructions
- Prepare the marinade: In a bowl, whisk together soy sauce, sake, mirin, toasted sesame oil, grated garlic and ginger, salt, and pepper until combined.
- Marinate the chicken: Place the chicken thighs in a large bowl, add the marinade and the egg, which acts as a binder for the coating. Mix thoroughly with clean hands to ensure all pieces are well coated. Cover and refrigerate for 30 minutes or up to overnight. If refrigerated, allow the chicken to come to room temperature for at least 1 hour before cooking.
- Add cornstarch: After marinating, sprinkle cornstarch over the chicken and mix well to distribute evenly.
- Dredge in potato starch: Spread potato starch on a large plate. Dredge each piece of chicken in the starch, pressing lightly to adhere the coating.
- Heat the oil: Fill a heavy-bottomed pot with about 2 inches of neutral oil and heat to 325°F (163°C), using an instant-read thermometer for accuracy.
- First fry: Fry the chicken pieces in batches of 5-6 to avoid temperature drop, for about 90 seconds or until they turn lightly browned. Remove and place on a cooling rack over a baking sheet.
- Increase oil temperature: Raise the oil temperature to 350°F (177°C) for the second fry.
- Second fry: Fry the chicken again in batches for about 45 seconds or until golden brown and extra crispy. This double-fry technique ensures a crunchy exterior.
- Serve: Serve hot with spicy mayo or your favorite dipping sauce and enjoy the crispy, flavorful karaage.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Allowing chicken to come to room temperature before frying helps cook evenly.
- Using potato starch instead of regular flour results in a lighter, crispier coating.
- Double frying is key to achieving a crunchy texture without drying out the chicken.
- Maintain oil temperature carefully to avoid greasy or soggy chicken.
Keywords: Chicken Karaage, Japanese fried chicken, crispy chicken, double fried chicken, karaage recipe, Asian appetizer
Find it online: https://tastybella.com/crispy-japanese-chicken-kaarage-recipe/
