Chicken Karaage

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This is a classic Japanese fried chicken recipe, known as Karaage. It features juicy chicken marinated in a flavorful sauce and then deep-fried until crispy.

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Serves:
Chicken
Japanese
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Ingredients

Units: imperial

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  • 450 grams Boneless skins - Chicken (null)
  • 1 tablespoon - Ginger (null)
  • 1 clove - Garlic (null)
  • 2 tablespoons - Soy sauce (tablespoons)
  • 1 tablespoon - Sake (null)
  • 2 teaspoons - Granulated sugar (null)
  • 0.3333333333333333 cup - Potato starch (null)
  • 0.3333333333333333 cup - Vegetable oil (null)
  • 0.3333333333333333 cup - Lemon (null)

Instructions

Step 1: Prepare the Marinade. Combine 1 tablespoon of ginger, 1 clove of garlic, 2 tablespoons of soy sauce, 1 tablespoon of sake, and 2 teaspoons of granulated sugar in a medium bowl. Whisk these ingredients together until well mixed. Step 2: Marinate the Chicken. Add the 450 grams of boneless skinless chicken to the bowl with the marinade. Stir the chicken to ensure every piece is evenly coated. Cover the bowl with plastic wrap or a lid. Place the covered bowl in the refrigerator. Marinate the chicken for at least 1 hour. For best flavor, you can marinate it for up to 6 hours. Step 3: Prepare for Frying. Pour 0.33 cups of vegetable oil into a heavy-bottomed pot. The oil should be about 1 inch deep. Place the pot on the stove over medium-high heat. Heat the oil until it reaches a temperature of 360 degrees Fahrenheit (182 degrees Celsius). Use a kitchen thermometer to check the oil temperature. Prepare a cooling station: Place a wire rack over a plate or baking sheet. Line the wire rack with 2 sheets of paper towels. Have a pair of tongs ready. Pour 0.33 cups of potato starch into a separate, wide shallow bowl. Step 4: Coat the Chicken. Take a handful of marinated chicken pieces from the bowl. Place these pieces into the bowl with the potato starch. Toss the chicken pieces in the starch until each piece is completely and evenly coated. Shake off any excess starch. Step 5: First Fry (Cook through). Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pot; fry in small batches. Fry the chicken for about 3-4 minutes per batch. The chicken should turn a medium golden-brown color on the outside and be cooked through internally. Use tongs to remove the fried chicken from the oil. Transfer the cooked chicken to the prepared wire rack to drain excess oil. Repeat steps 4 and 5 for the remaining chicken, coating and frying in batches. Step 6: Optional Second Fry (For Extra Crispy Karaage). If you desire extra crispy karaage, allow the first batch of fried chicken to cool for 5-10 minutes. Reheat the oil back to 360 degrees Fahrenheit (182 degrees Celsius) if it has cooled. Return the cooled, fried chicken pieces to the hot oil for a second fry. Fry for an additional 1-2 minutes per batch. The chicken will become a darker golden-brown color and achieve maximum crispiness. Remove from oil and place on the wire rack to drain. Step 7: Serve. Serve the hot chicken karaage immediately. Garnish with fresh lemon wedges (from 0.33 cups of lemon) on the side for squeezing.