Discover the Delights of Chicken Karaage: A Crispy Japanese Favorite
Today, I’m excited to share a recipe that transports your taste buds straight to the bustling streets of Japan—Chicken Karaage. This dish is a popular Japanese favorite known for its crispy exterior and tender, flavorful meat. Whether you’re already a fan of Japanese cuisine or looking to try something new, this recipe promises not to disappoint.
Ingredients:
- Ginger: 1 (1-inch) piece, finely grated
- Garlic: 3 cloves, finely grated
- Mirin: 2 tablespoons
- Soy Sauce: 2 tablespoons
- Hon Tsuyu (Japanese noodle soup base): 1 tablespoon, such as Kikkoman
- Toasted Sesame Oil: 1 1/2 teaspoons
- Chicken Thighs: 1 1/2 pounds, boneless, skinless
- All-Purpose Flour: 3 tablespoons
- Neutral Oil: 2 cups (vegetable or canola)
- Potato Starch: 1 cup (not potato flour)
- For Serving: Lemon wedges and Kewpie mayonnaise (optional)
Directions:
- Prepare the Marinade:
- In a medium bowl, combine the grated ginger and garlic with mirin, soy sauce, hon tsuyu, and toasted sesame oil.
- Marinate the Chicken:
- Pat the chicken dry and cut into 2-inch pieces. Add to the bowl of seasonings, and massage well. Let it marinate at room temperature for 30 minutes.
- Dust with Flour:
- Sprinkle all-purpose flour over the chicken, tossing until well-coated.
- Prepare for Frying:
- Heat the neutral oil in a large skillet over medium-high heat to 330°F. Set up a wire rack on a baking sheet, and line another sheet with paper towels.
- Coat with Potato Starch:
- Dredge the marinated chicken pieces in potato starch, ensuring an even coating.
- Fry the Chicken:
- Fry the chicken in batches until light golden-brown, about 2-3 minutes. Transfer to the paper towels. Then, increase the oil temperature to 350°F and fry again until dark golden brown and fully cooked, about 1 minute per batch. Transfer to the wire rack.
- Serve:
- Serve the crispy chicken karaage with lemon wedges and optional Kewpie mayonnaise.
Nutritional Information:
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
- Calories: Approximately 300 per serving
- Servings: 4
Chicken Karaage is wonderfully versatile, perfect as a main dish, an appetizer, or even a snack during game nights. It pairs beautifully with a cold beer or a soft drink for those prefer non-alcoholic beverages. The inclusion of traditional ingredients like mirin, soy sauce, and hon tsuyu brings a depth of flavor that makes this dish authentically Japanese.
Whether it’s a family dinner, a special occasion, or just your regular weeknight, this Chicken Karaage recipe is sure to delight everyone at the table. Enjoy the process and the delicious results!
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Chicken Karaage
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 (1-inch) piece ginger
3 cloves garlic
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon hon tsuyu (Japanese noodle soup base), such as Kikkoman
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons all-purpose flour
2 cups neutral oil, such as vegetable or canola
1 cup potato starch (not potato flour)
Lemon wedges, for serving
Kewpie mayonnaise, for serving (optional)
Instructions
Peel, then finely grate 1 (1-inch) piece ginger on a Microplane into a medium bowl until you have about 1 tablespoon. Finely grate 3 garlic cloves into the bowl. Add 2 tablespoons mirin, 2 tablespoons soy sauce, 1 tablespoon hon tsuyu, and 1 1/2 teaspoons toasted sesame oil.
Pat 1 1/2 pounds boneless, skinless chicken thighs dry with paper towels. Cut into 2-inch pieces. Add to the bowl of seasonings and massage with your hands until combined. Let marinate at room temperature for 30 minutes.
Add 3 tablespoons all-purpose flour to the chicken and toss with your hands until the flour is absorbed.
Heat 2 cups neutral oil in a large, high-sided skillet over medium-high heat until 330ºF. Meanwhile, fit a wire rack on a baking sheet. Line a second baking sheet or large plate with paper towels. Place 1 cup potato starch in a medium, wide bowl or pie plate.
Coat and fry in batches of 6 to 7 pieces: Add to the potato starch and toss until evenly coated. Place in the hot oil and fry, flipping halfway through, until light golden-brown, 2 to 3 minutes total (the chicken might not be cooked through). Transfer with a slotted spoon or spider to the paper towels.
Heat the oil over medium-high heat to 350ºF. Repeat frying the chicken in batches, flipping halfway through, until darker golden brown and cooked through, about 1 minute per batch. Transfer to the wire rack. Serve with lemon wedges and Kewpie mayonnaise if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 kcal