Chicken Karaage (Japanese Fried Chicken)
Get this recipe on the next page >>
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 (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:
- Mix chicken pieces with marinade (A) for 30 minutes.
- Coat marinaded chicken pieces in sifted potato starch.
- 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.
- Drained fried chicken on wire rack or kitchen paper towels before transferring to serving plate. Serve with a lemon wedge.
Noob Cook Tips
- 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.
- For extra crispiness and dryness (leftovers reheat better), turn up the heat during the last 30-60 seconds of deep-frying.