Japanese Fried Chicken (Karaage Chicken)

Japanese Fried Chicken (Karaage Chicken)

from japan.recipetineats.com
Main
25 min
2 servings
523 kcal / serving

Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ingredients

  • 350 g12.3oz chicken thigh fillets (, cut into large bite size pieces (note 1))
  • 20 g0.7oz corn flour (/ cornstarch)
  • vegetable oil for deep frying
  • 1 tbspsoy sauce
  • 1 tbspcooking sake
  • ½ tspmirin ((note 2))
  • 2 tspfreshly grated ginger (including juice)
  • shredded lettuce or cabbage
  • parsley

Directions

  1. 1

    Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.

  2. 2

    Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.

  3. 3

    Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½”.

  4. 4

    Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.

  5. 5

    Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.

  6. 6

    Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.

  7. 7

    Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.

  8. 8

    Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).

  9. 9

    Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.

  10. 10

    Serve immediately with shredded lettuce and parsley for decoration if using.