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.

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.