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Chicken Karaage

Karaage (Japanese Fried Chicken)

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Prep Time:50 minutes
Cook Time:20 minutes
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: chicken

Ingredients

  • 3-4 chicken thighs ~350g

First Marinade

  • 35 g water
  • ½ tsp sugar 3-4g
  • ¼ tsp salt ~1.5g

Second Marinade

  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp Japanese Mayo
  • ½ tsp salt 3g
  • 1 tsp ginger grated or finely minced
  • 2 cloves garlic grated or finely minced

Part C (Coating)

  • 2.5 tbsp cake flour
  • 1 cup cornstarch add extra if needed

Instructions

  • Cut the chicken thighs into bite-sized pieces.
  • First Marinade: Add the water, sugar, and salt to the chicken and massage for 2 minutes until most of the moisture is absorbed. Let it sit for 10 minutes if you have time.
  • Second Marinade: Add the soy sauce, sake, mayo, salt, ginger, and garlic. Massage the marinade into the chicken and let it sit for 30 minutes.
  • Coat with Flour: Mix in the cake flour to help seal in the moisture. Then coat each piece of chicken well with cornstarch for a crispy crust.
  • First Fry: Heat oil to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until golden brown. Drain on a wire rack or paper towels.
  • Second Fry: Increase the heat to 400°F (200°C). Fry the chicken for an additional minute to achieve that ultra-crispy exterior.
  • Serve hot with a squeeze of lemon, a side of mayo, and a sprinkle of Shichimi Togarashi for a little spice.