Karaage Chicken Recipe
Karaage chicken is a flavorful, crispy Japanese fried chicken dish. The chicken is marinated in a savory sauce, coated in corn flour, and fried twice for a golden, crunchy exterior with a juicy interior. Serve with shredded lettuce and parsley for garnish.
Equipment
- Deep pot or frying pan
- Ziplock bag or mixing bowl
- Paper towels
- Frying thermometer
- Tongs or slotted spoon
- Bowl for coating chicken with corn flour
Ingredients
Marinade
- 1 tbsp cooking sake
- 1 tbsp soy sauce
- 2 tsp freshly grated ginger including juice
- ½ tsp mirin
Chicken
- 20 g corn flour / cornstarch
- 350 g chicken thigh fillets
- Vegetable oil for deep frying
Garnish
- Sprigs of parsley
- Shredded lettuce or cabbage
Instructions
- Pat the chicken dry with paper towels.
- Combine the chicken and marinade ingredients in a ziplock bag or bowl, massaging it well to coat the chicken.
- Marinate for 30 minutes to 1 hour.
- Heat oil in a deep pot or pan to 160°C/320°F.
- The oil should be 3-4cm/1¼-1½” deep.
- Drain excess marinade from the chicken, then place the chicken pieces on paper towels to remove excess liquid.
- Coat the chicken in corn flour by placing it in a bowl and turning each piece.
- Fry the chicken in batches for about 2.5-3 minutes, moving it around occasionally to prevent sticking.
- Remove the chicken and rest on paper towels for 3-4 minutes.
- Skim any crumbs from the oil and raise the temperature to 190-200°C/374-392°F.
- Fry the chicken again for 30 seconds to 1 minute until golden and crispy.
- Repeat for the remaining chicken.
- Serve immediately with shredded lettuce and parsley.
Notes
- For extra crispiness, ensure the oil temperature is consistent throughout frying.
- Use fresh chicken thighs for juicier results.
- Avoid overcrowding the pan when frying to maintain the proper oil temperature.
- Serve karaage with a dipping sauce like soy sauce or mayo for added flavor.