Chicken Karaage (Japanese Fried Chicken)

Chicken Karaage

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One of my favourite Japanese classic dish is chicken karaage (唐揚げ), or Japanese-style deep fried chicken. It is both easy and cheap to make this at home. It makes a great finger food as well as a side dish to accompany almost any meal, whether Japanese or otherwise (such as plain aglio olio).

See Also: Zaru Soba Recipe

I love to accompany it with the no-fuss zaru soba and miso soup for a truly quick and satisfying Japanese home-cooked meal. The ingredients are cheap and you can make more for less buck at home. Serve it with a wedge of lemon and squeeze the juice over the chicken just before serving.

Chicken Karaage

Deep-frying Chicken Karaage

Chicken Karaage (Japanese Fried Chicken) Recipe

Traditionally, potato starch (flour) is used for a crispy batter, but you may substitute with corn starch (flour), as well as a mixture of half plain flour with half potato/corn starch.

Serves: 2-4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

  • 200 grams boneless chicken thigh cut to uniform, bite-sized pieces
  • 80 grams potato starch (flour) sifted; use more if needed
  • vegetable oil for deep frying
  • 1 lemon wedge

(A) Marinade

  • 1 tbsp light soy sauce
  • 1 tbsp sake may substitute with white wine or rice wine
  • 4 garlic cloves peeled and minced
  • 1/2 tbsp ginger juice grate some ginger and squeeze the pulp
  • 2 dashes white pepper powder

Directions

  1. Mix chicken pieces with marinade (A) for 30 minutes.
  2. Coat marinaded chicken pieces in sifted potato starch.
  3. Heat oil in wok or pan (180°C/356°F), test the temperature with a piece of batter (it should bubble right away gently when added to oil). Deep fry in batches, until evenly golden brown. Tip: For extra crispiness and dryness, turn up the heat during the last 30-60 seconds of deep-frying.
  4. Drained fried chicken on wire rack or kitchen paper towels before transferring to serving plate. Serve with a lemon wedge.

Noob Cook Tips

  1. Traditionally, potato starch (flour) is used for a crispy batter, but you may substitute with corn starch (flour), as well as a mixture of half plain flour with half potato/corn starch.
  2. For extra crispiness and dryness (leftovers reheat better), turn up the heat during the last 30-60 seconds of deep-frying.