Japanese Fried Chicken Recipe
Try this Japanese Fried Chicken Recipe, also known as Karaage. It is the best way to enjoy juicy meat with a very thin and crunchy recipe coating.
Ingredients
- 1 pound of boneless chicken thighs cut into bite-sized pieces.
- 2 tablespoons of soy sauce.
- 1 tablespoon of sake Japanese rice wine or dry sherry.
- 1 tablespoon of fresh ginger grated.
- 2 cloves of fresh garlic minced.
- 1/2 teaspoon of toasted sesame oil.
- 1/2 cup of potato starch or cornstarch.
- Vegetable oil for deep frying.
- Lemon wedges for serving.
Instructions
Prep the Chicken
- Cut your chicken thighs into small cubes. Leave the skin on for more flavor.
Make the Marinade
- In a bowl, mix soy sauce, sake, ginger, garlic, and sesame oil.
Soak the Meat
- Add the chicken to the bowl. Let it sit for 30 minutes in the fridge.
Heat the Oil
- Fill your pot with 2 inches of oil. Heat it to 340°F before you start.
Coat the Pieces
- Toss each piece of chicken in the potato starch. Shake off the extra powder.
Fry the Chicken
- Drop the chicken into the hot oil. Cook for 4 to 5 minutes until golden.
Drain the Oil
- Place the hot chicken on a wire rack. This keeps the bottom very crispy.
Serve it Hot
- Squeeze fresh lemon juice over the top. Serve it with a side of mayo.
Notes
- Use chicken thighs. They are much juicier than breasts and do not dry out.
- Use potato starch. This creates a much lighter and crispier shell than flour.
- Double fry it. Fry once at a low heat, then again at a high heat for a minute.
- Grate fresh ginger. The fresh juice gives the meat a very bright and spicy kick.
- Don't crowd the pot. Frying too many pieces at once makes the oil cold.
- Marinate longer. Letting it sit for two hours makes the meat very tender.