Karaage
Crispy on the outside and irresistibly juicy inside, this authentic Japanese karaage is packed with flavor thanks to a simple soy sauce marinade. A quick double fry creates the perfect crunchy coating.
Japanese karaage is one of Japan's most beloved comfort foods, enjoyed everywhere from home kitchens to specialty restaurants. While the ingredient list is simple, mastering a few small techniques makes all the difference.
The secret is allowing the chicken to marinate thoroughly, coating it generously with potato starch, and briefly lifting it from the oil before the final fry. These easy steps create an incredibly crispy crust while keeping the meat wonderfully juicy.
What you'll need
- 500 g boneless chicken thighs
- Potato starch, as needed
- Vegetable oil, for deep frying
- <Marinade>
- 3 tbsp soy sauce
- 3 tbsp sake (cooking sake)
- 1 tbsp grated ginger
- 1 tbsp grated garlic
How to make it
Cut the chicken thighs into bite sized pieces and pat them completely dry. Place them in a zip top bag with the soy sauce, cooking sake, grated ginger, and grated garlic. Massage well and refrigerate for about 30 minutes.
Remove the chicken from the marinade and drain off any excess liquid. Coat each piece generously with potato starch, repeating the coating two or three times to build a thick, crispy crust.
Heat enough oil to fully submerge the chicken to 180°C (355°F). Fry for about 1½ minutes, then turn each piece over and cook for another 1½ minutes until lightly golden. Avoid moving the chicken too much while frying.
Lift the chicken out of the oil and let it rest in the air for about 15 seconds. Increase the oil temperature to 200°C (390°F), then fry again for about 1 minute until deeply golden and extra crispy. Drain well and serve with shredded cabbage and mayonnaise if desired.
Tips
- For an extra crispy coating, layer the potato starch two or three times instead of coating the chicken just once.
- Resist the urge to move the chicken around while frying. Letting it cook undisturbed helps the coating stay intact.
- After the first fry, let the chicken rest in the air for about 15 seconds before frying again. This simple trick creates an incredibly crispy exterior while keeping the meat juicy.
What to drink with it
