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Crispy Japanese Chicken Karaage Recipe

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Crispy Chicken Karaage is a popular Japanese fried chicken recipe known for its juicy interior and crunchy, flavorful coating. Marinated in a savory blend of soy sauce, garlic, ginger, honey, and sake, the chicken is coated in a mixture of potato starch and flour, then double-fried to achieve the perfect crispy texture. This dish can also be prepared in an air fryer for a healthier twist without compromising on taste.

  • Total Time: 1 hour 45 minutes
  • Yield: 3 servings

Ingredients

Marinade

  • 2 tbsp dark soy sauce
  • 2 tbsp honey (or 1 tsp sugar)
  • 6 garlic cloves, minced
  • 2 tbsp fresh ginger, finely grated
  • 1 tbsp sake (or dry sherry/vermouth)
  • 450 g (1 pound) skinless boneless chicken thighs

Coating

  • 30 g (1/4 cup) potato starch (or corn starch)
  • 30 g (1/4 cup) all-purpose flour

For Frying

  • Sunflower oil (for frying)

Serving Suggestion

  • Lemon wedges
  • Japanese Seven Spice seasoning (Shichimi Togarashi)
  • Wasabi mayo

Instructions

  1. Prepare Chicken: Cut skinless and boneless chicken thighs into evenly sized small pieces, about quarters. Remove any visible fat to ensure even cooking.
  2. Marinate: Place chicken pieces in a bowl and add minced garlic, honey, soy sauce, sake, and grated ginger. Stir to combine thoroughly. Cover and refrigerate for at least 1 hour. Remove from fridge and bring to room temperature for 30 minutes before cooking.
  3. Prepare Coating: Combine potato starch and flour in a separate bowl. Just before frying, add this mixture to the marinated chicken and mix quickly. Don’t worry if the coating is uneven, as it contributes to the authentic texture.
  4. Heat Oil: In a deep fryer or heavy pot, heat sunflower oil to 160°C (320°F). Use a thermometer to maintain accurate temperature.
  5. First Fry: Fry the chicken pieces in batches for 90 seconds at 160°C. This initial fry cooks the chicken through. Place fried chicken on a wire rack to drain excess oil.
  6. Increase Temperature and Second Fry: Raise oil temperature to 190°C (375°F). Fry chicken again for 45 seconds to 1 minute until the exterior is golden and crispy.
  7. Drain and Check Temperature: Remove chicken and drain on paper towels. Use a food thermometer to ensure internal temperature reaches 75°C (165°F) for safe consumption.
  8. Serve: Serve immediately with lemon wedges, Japanese Seven Spice seasoning, and a side of wasabi mayonnaise for an authentic flavor.
  9. Alternative Air Fryer Method: Preheat air fryer to 200°C (395°F). Marinate chicken as above. Lightly coat chicken in starch/flour mixture using chopsticks. Spray air fryer basket with low-calorie cooking spray and arrange chicken in a single layer without crowding. Lightly spray chicken with cooking spray. Air fry for 12 minutes total, flipping the pieces after 6 minutes. Ensure the internal temperature hits 75°C (165°F). Serve as above.

Notes

  • Marinating the chicken for longer (up to overnight) will intensify flavor.
  • Double frying helps achieve an irresistibly crispy texture similar to authentic Japanese karaage.
  • If you don’t have sake, dry sherry or vermouth are great substitutes for marinating.
  • Using potato starch instead of corn starch will give a lighter, crisper coating.
  • Thermometer use is recommended to ensure chicken is cooked safely without overcooking.
  • For a healthier version, the air fryer method significantly reduces oil content while keeping the crispiness.
  • Serving with lemon wedges enhances the flavor with a fresh citrus brightness.
  • Author: Maya
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Category: Frying
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://recipeteach.com/crispy-japanese-chicken-karaage-recipe/