Crispy Karaage – Japanese Fried Chicken

Are you craving something crispy, flavorful, and utterly delicious? Look no further! In this post, we’re diving deep into the world of Japanese cuisine to bring you a mouth-watering recipe for Karaage, or Japanese Fried Chicken. This dish is a favorite in Japan and has gained immense popularity worldwide for its juicy interior and crispy exterior. Perfect for gatherings, family dinners, or simply when you’re in the mood for some comfort food, this recipe is easy to follow and promises to deliver on flavor and texture. So, let’s get cooking!

What You’ll Need

Before we start, let’s gather our ingredients. This recipe serves four and is sure to leave everyone asking for more.

Ingredients:

• 1 lb boneless chicken thighs (skin-on for extra flavor)
• 2 cups Vegetable oil (or any neutral oil for frying)
• 1 cup Potato Starch (alternative: cornstarch, rice flour, or tapioca starch)
• 1 lemon (for serving, highly recommended!)

For the Marinade:

• 1 tablespoon Sake (or Dry Sherry Wine, or rice vinegar)
• 1 teaspoon white granulated sugar
• 1 tablespoon Mirin
• 2 tablespoons regular soy sauce (not dark soy sauce)
• 1 tablespoon Ginger, grated
• 1 teaspoon Garlic, grated
• ¼ teaspoon Black pepper

Step-by-Step Instructions

1. Preparing the Chicken:

Cut the chicken thighs into 1.5-inch bite-sized pieces, keeping the skin on if present. The skin adds an extra layer of flavor and texture that is truly irresistible.

2. Marinating the Chicken:

In a large bowl, combine the chicken with all the marinade ingredients. Give them a good massage to ensure each piece is thoroughly coated with the marinade. For the best flavor, let the chicken marinate for at least 15 minutes. If you have time, letting it marinate longer will only enhance the taste.

3. Coating the Chicken:

Place the potato starch in a separate bowl. Coat each piece of chicken thoroughly. This step is crucial for achieving that perfect, crispy exterior.

4. Frying:

Heat the oil in a deep frying pan or wok to 350°F. You can test the oil’s readiness by inserting a chopstick; if bubbles form around it, your oil is hot enough. Fry the chicken in batches until golden and crispy, about 3-4 minutes, making sure it reaches an internal temperature of 165°F.

5. Serving:

Drain the chicken on a wire rack or paper towels to remove any excess oil. Serve hot, with fresh lemon juice squeezed over the top for a zesty kick.

Nutritional Information

• Kcal: 540 kcal
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Crispy Karaage is not just a dish; it’s an experience. The combination of the juicy chicken, the flavorful marinade, and the crispy coating makes for a truly unforgettable meal. Whether you’re a seasoned cook or trying your hand at Japanese cuisine for the first time, this recipe is straightforward and sure to impress. So, gather your ingredients, and let’s make some delicious Karaage!

Print