Chicken Karaage (Japanese Fried Chicken)

by SpiceRouteCooks
Prep: 40m
Cook: 15m
poultry
Chicken Karaage (Japanese Fried Chicken) - Image

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Ingredients
Servings:4
1 1/2lbchicken thighs
1tbspsake
1tbspsoy sauce
2tspmirin
1tspginger
1/3cupcornstarch
vegetable oil
Kewpie mayonnaise
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prep the chicken

    Debone the chicken thighs but leave the skin on — that skin is what keeps every bite juicy through two rounds in the oil. Cut the meat into 1 1/2-inch pieces. Boneless thighs work in a pinch, but you lose some of that moisture.

  1. 2

    Marinate

    In a shallow dish, stir together the sake, soy sauce, mirin, and grated fresh ginger. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes — no longer, or the meat starts to go mushy. Drain and discard the marinade.

  2. 3

    First fry

    In a deep fryer or electric skillet, heat 2 inches of oil to 325°F. Put the cornstarch in a shallow dish. Working a few pieces at a time, toss the chicken in cornstarch and shake off the excess. Fry until just golden, about 1 1/2 minutes, then drain on paper towels. Don't crowd the pan or the oil temp crashes.

  3. 4

    Second fry

    Bring the oil up to 350°F and skim out any loose fried bits with a fine mesh strainer. Fry the chicken a second time, a few pieces at a time, until deep golden brown and shatter-crisp, about 1 minute. Drain again. Serve hot with Kewpie mayo and a wedge of lemon.

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Chicken Karaage (Japanese Fried Chicken)

Created by: SpiceRouteCooks

Prep Time: 40m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 1/2 lb chicken thighs
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 2 tsp mirin
  • 1 tsp ginger
  • 1/3 cup cornstarch
  • vegetable oil
  • Kewpie mayonnaise

Instructions

  1. Prep the chickenDebone the chicken thighs but leave the skin on — that skin is what keeps every bite juicy through two rounds in the oil. Cut the meat into 1 1/2-inch pieces. Boneless thighs work in a pinch, but you lose some of that moisture.
  2. MarinateIn a shallow dish, stir together the sake, soy sauce, mirin, and grated fresh ginger. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes — no longer, or the meat starts to go mushy. Drain and discard the marinade.
  3. First fryIn a deep fryer or electric skillet, heat 2 inches of oil to 325°F. Put the cornstarch in a shallow dish. Working a few pieces at a time, toss the chicken in cornstarch and shake off the excess. Fry until just golden, about 1 1/2 minutes, then drain on paper towels. Don't crowd the pan or the oil temp crashes.
  4. Second fryBring the oil up to 350°F and skim out any loose fried bits with a fine mesh strainer. Fry the chicken a second time, a few pieces at a time, until deep golden brown and shatter-crisp, about 1 minute. Drain again. Serve hot with Kewpie mayo and a wedge of lemon.

Notes & Tips

Karaage is the fried chicken you'd order at a Japanese izakaya alongside a cold beer, and it earns its reputation. Two things set it apart from American fried chicken: the marinade of sake, soy, and mirin doing the seasoning from the inside, and a cornstarch coating (never flour, never batter) that fries up into a glass-thin, shatter-crisp shell. The double fry is the real secret — a gentle first pass to cook the meat through, then a hotter second pass to crisp the outside without drying anything out. Potato starch is the traditional coating if you can find it; cornstarch is easier to grab and just as crunchy. Don't skip the squeeze of lemon at the end — it cuts the richness perfectly. A dollop of Kewpie (Japanese mayo, richer and tangier than ours) or a Sriracha-mayo mix takes it over the top.