For today’s recipe, I was inspired by Episode 2 of anime Isekai Izakaya, where they showed how to prepare some delicious Karaage Chicken.
Karaage Chicken, also known as Japanese fried chicken, is a super popular dish in Japanese cuisine.
I believe there’s nothing quite like the satisfaction of sinking your teeth into a piece of perfectly crispy, flavorful Karaage Chicken.
There’s just something about that golden-brown crust and juicy, tender chicken that hits all the right spots!
About this Karaage Chicken Recipe:
Karaage Chicken is typically made by marinating bite-sized pieces of chicken in a flavorful mixture of ginger, garlic, soy sauce, and mirin, then coated in potato starch and deep-fried until crispy and golden brown.
Coated in a crispy potato-cornstarch mixture and fried to perfection, this Karaage Chicken offers a crunchy texture that’s simply irresistible.
As for sides, Karaage Chicken pairs perfectly with a refreshing cucumber salad or a bowl of rice.
How to make Karaage Chicken:
- Prepare the Chicken:
- Cut chicken thighs into bite-sized pieces.
- Mix ginger paste, minced garlic, soy sauce, mirin, sesame oil, salt, and pepper in a bowl.
- Marinate chicken in the mixture for at least 1 hour.
- Coat the Chicken:
- Dredge marinated chicken in potato starch until evenly coated.
- Fry the Chicken:
- Heat vegetable oil to 160°C and fry chicken until light golden brown.
- Drain on a wire rack or paper towels.
- Increase oil temperature to 190°C and fry chicken again until crispy and golden brown.
- Serve:
- Arrange Karaage Chicken on a platter and serve hot with lemon wedges on the side.
Ingredients & Alternatives:
Main ingredients:
- Chicken thighs: They provide the base for this dish, offering juicy and tender meat with each bite. Don’t substitute for chicken breast as it will be drier. Use deboned chicken thighs with the skin on.
- Vegetable Oil: Used for frying the chicken until golden brown. I am using sunflower oil but any neutral-flavored oil such as canola, or peanut oil can be used for frying.
- Potato starch: Helps create a super light and crunchy texture. While cornstarch can be used as a substitute, the traditional recipe favors potato starch for its ability to produce exceptionally crispy chicken!
Marinade seasoning:
- Minced Garlic: Adds a pungent and savory flavor to the marinade, enhancing the overall taste of the chicken.
- Light soy sauce: Provides a salty and umami-rich base to the marinade, adding depth of flavor and helping to tenderize the chicken.
- Mirin: Contributes a subtle sweetness and depth of flavor to the marinade, balancing out the saltiness of the soy sauce.
- Sesame oil: Imparts a rich, nutty aroma and flavor to the marinade, enhancing its overall complexity and adding a hint of sesame essence to the chicken.
Tips & Tricks:
- For extra flavor, consider adding a dash of sake or rice vinegar to the marinade.
- To save time, marinate the chicken overnight for even more flavor development.
- Don’t overcrowd the frying pan when frying the chicken to ensure an even cook and crispy texture.
FAQ:
Can I use chicken breast instead of chicken thighs?
No, because chicken thighs are juicier, resulting in a better texture and flavor for the dish.
Can I make Karaage Chicken ahead of time?
While Karaage Chicken is best enjoyed fresh and crispy, you can prepare the marinated chicken in advance and fry it just before serving for optimal crunchiness.
Karaage Chicken
Ingredients Â
- 8 Chicken thighs deboned and with the skin on
- 1 tsp Ginger Paste
- 4 cloves Garlic minced
- 3 tbsp Light soy sauce
- 2 tbsp Mirin
- 1 tsp Sesame oil
- 1 cup Potato Starch
- Vegetable oil for frying
- Lemon wedges for serving
InstructionsÂ
Prepare the Chicken:
- In a large bowl, combine the ginger paste, minced garlic, light soy sauce, mirin, sesame oil, salt, and pepper. Mix well.
- Add the chicken pieces to the marinade, ensuring they are well-coated.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
Coat the Chicken:
- After marinating, remove the chicken from the refrigerator. Place the potato starch in a shallow dish.
- Dredge each piece of chicken in the potato starch, ensuring an even coating. Shake off any excess starch.
First Fry:
- Heat vegetable oil in a deep fryer or large pot to 160°C (320°F).
- Fry the chicken pieces in batches to avoid overcrowding. Cook each batch for 3-4 minutes, or until the chicken is light golden brown.Remove the chicken from the oil and drain on a wire rack or paper towels.
Second Fry:
- Increase the oil temperature to 190°C (375°F).
- Return the chicken pieces to the hot oil and fry for an additional 1-2 minutes, or until they are crispy and golden brown.Remove from the oil and drain again on a wire rack or paper towels.
Serve:
- Arrange the karaage on a serving platter.Serve hot with lemon wedges on the side. The lemon juice can be squeezed over the chicken just before eating to enhance the flavor.