Imagine biting into a piece of golden, impossibly crispy chicken that's so flavorful it'll transport your taste buds straight to the bustling streets of Tokyo! Karaage is not just another fried chicken recipe - it's a culinary experience that transforms simple ingredients into a mind-blowing Japanese delicacy. With its perfectly crisp exterior, juicy interior, and deeply seasoned flavor, this dish will revolutionize your home cooking and impress everyone at your dinner table.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 500g chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1 tbsp sake
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 cup potato starch
- Oil for frying
Instructions
- Begin by preparing the chicken. Take 500g of chicken thighs and cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking.
- In a mixing bowl, combine 1/4 cup of soy sauce, 1 tablespoon of sake, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Mix these ingredients well to create a marinade.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes. This step enhances the flavor and tenderness of the chicken.
- While the chicken is marinating, prepare your frying station. Fill a deep pan or pot with oil for frying, enough to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 170-180°C (340-360°F).
- After the chicken has marinated, remove it from the refrigerator. In a separate bowl, place 1 cup of potato starch. This will be used for coating the chicken.
- Take each piece of marinated chicken and dredge it in the potato starch, ensuring an even coating. Shake off any excess starch before frying.
- Once the oil is hot, carefully add the coated chicken pieces to the oil in batches, being cautious not to overcrowd the pan. Fry the chicken for about 4-5 minutes per batch, or until golden brown and cooked through. The internal temperature should reach at least 75°C (165°F).
- Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to absorb excess oil.
- Repeat the frying process with the remaining chicken pieces until all are cooked.
- Serve the Karaage hot, garnished with lemon wedges and accompanied by a dipping sauce if desired. Enjoy your delicious homemade Japanese-style fried chicken!
Tips
- Use chicken thighs for maximum flavor and tenderness - they're far more succulent than breast meat.
- Marinate the chicken for at least 20 minutes, but don't exceed 2 hours to prevent the meat from becoming too salty.
- Ensure your oil is precisely heated between 170-180°C for the crispiest results - use a cooking thermometer if possible.
- Shake off excess potato starch before frying to prevent clumping and ensure an even, light coating.
- Fry in small batches to maintain oil temperature and prevent soggy chicken.
- Let the chicken rest on paper towels after frying to absorb excess oil and maintain crispiness.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 95mg
