Crispy Outside, Juicy Inside! Authentic Japanese Chicken Karaage at Home
The Ultimate Chicken Karaage Recipe: Perfect for Beer Snacks!
Feeling uninspired? Want something special for a gathering, or simply craving a cold beer? Introducing authentic Japanese Chicken Karaage, easily made right in your own kitchen! With a wonderfully crispy exterior and a tender, juicy interior, this chicken will be a hit with both kids as a side dish and adults as a snack. Give it a try now! ❤️
Ingredients
- 700g boneless, skinless chicken thighs or breast
- 1 large egg
- 9 Tbsp potato starch
- 5 Tbsp soy sauce
- 8 Tbsp sake (or mirin/cooking wine)
- 1.5 Tbsp minced garlic
- 1 Tbsp grated ginger
- Pinch of salt
- Pinch of black pepper
- Plenty of cooking oil (for deep-frying)
- Lemon wedges (optional, for serving)
Cooking Instructions
Step 1
First, rinse the chicken thighs (or breast) thoroughly under cold water to remove any impurities. Then, to remove any gamey odor and tenderize the meat, soak the chicken in milk for about 20-30 minutes. If milk isn’t available, this step can be skipped, but it truly makes the chicken more tender.
Step 2
Drain the chicken from the milk and rinse it thoroughly under running water to remove all traces of milk. Pat the chicken dry completely with paper towels. Cut the chicken into bite-sized pieces, about 3-4 cm in size.
Step 3
Place the cut chicken in a bowl. Add the marinade ingredients: 5 Tbsp soy sauce, 8 Tbsp sake (or mirin), 1.5 Tbsp minced garlic, 1 Tbsp grated ginger, a pinch of salt, and a pinch of black pepper. Mix well to coat the chicken evenly. If you’re not a fan of ginger’s strong flavor, you can omit it or reduce the amount.
Step 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld. If you’re short on time, you can skip this marinating step, but marinating significantly enhances the depth of flavor.
Step 5
Remove the marinated chicken from the refrigerator. Crack 1 large egg into the bowl and mix it with the chicken, ensuring each piece is coated. The egg acts as a binder, helping the starch to adhere better.
Step 6
Now it’s time to coat the chicken for frying. Add 9 Tbsp of potato starch and gently mix until the chicken pieces are evenly coated. Using potato starch results in a wonderfully crisp texture.
Step 7
You should now have a mixture where each piece of chicken is coated in a pale, slightly sticky batter of potato starch. Gently separate any pieces that might be sticking together before frying.
Step 8
Heat a generous amount of cooking oil in a deep pot or wok to about 140°C (285°F) over medium-low heat. Be careful not to overheat the oil, as this can burn the outside before the inside is cooked. Carefully add the coated chicken pieces in batches (don’t overcrowd the pot, as this lowers the oil temperature) and fry for about 5-7 minutes, or until golden brown and cooked through.
Step 9
Remove the chicken from the oil after the first fry. Place them on a wire rack or paper towels to drain excess oil and let them cool for a few minutes. This resting period helps the coating set, making it crispier when fried again. Just before serving, increase the oil temperature to about 170°C (340°F) and re-fry the chicken for a short 30 seconds to 1 minute. This double-frying method ensures an exceptionally crispy exterior while keeping the inside incredibly juicy – the perfect Karaage!
Step 10
Arrange the perfectly fried Karaage attractively on a serving plate. If desired, squeeze a little fresh lemon juice over the top just before serving. The bright citrus flavor cuts through the richness and enhances the overall taste. Serve immediately while warm for the best experience!
