Japanese Crispy Fried Chicken Kara Age
Elevate your fried chicken game with Japanese Crispy Fried Chicken Karaage, a beloved dish known for its irresistible crunch and juicy tenderness. This recipe starts with bite-sized pieces of succulent boneless chicken thighs, marinated in a flavorful blend of soy sauce, sake, mirin, ginger, and garlic, infusing each morsel with savory umami goodness. Coated in a perfectly balanced mix of cornstarch and flour, the chicken is double-fried to golden perfection, delivering an extra layer of crispiness that sets it apart. Serve this delightful dish with lemon wedges for a zesty finish and a dollop of creamy Japanese mayonnaise for an authentic touch. Perfect for dinner parties, appetizer platters, or simply indulging in comfort food, Karaage is a crowd-pleasing favorite that's quick to prepare and absolutely packed with flavor.
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Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Sake
- 1 tablespoon Mirin
- 1.5 teaspoons Grated ginger
- 1 teaspoon Minced garlic
- 4 tablespoons Cornstarch
- 4 tablespoons All-purpose flour
- 500 milliliters Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Optional: Japanese mayonnaise
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces, about 1.5-inch chunks.
Step 2
In a medium-sized bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic. Mix well to create the marinade.
Step 3
Add the chicken pieces to the bowl and toss to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
Step 4
In a shallow dish, mix the cornstarch and all-purpose flour together to create a coating mixture.
Step 5
Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece in the cornstarch-flour mixture, making sure all sides are evenly coated. Shake off any excess coating.
Step 6
Heat the vegetable oil in a deep pot or frying pan over medium heat until it reaches 170°C (340°F). Use a thermometer for accuracy or test by dropping a small piece of batter into the oil—it should sizzle and float to the surface.
Step 7
Carefully place a few pieces of chicken into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Step 8
Using a slotted spoon or tongs, remove the fried chicken and place it on a wire rack or paper towel-lined plate to drain excess oil.
Step 9
Repeat the frying process with the remaining chicken, and increase the heat slightly (to around 180°C / 350°F) for a second fry. Fry each batch again for 1-2 minutes to achieve extra crispiness.
Step 10
Serve the Karaage hot with lemon wedges on the side for a burst of freshness. Optionally, pair it with Japanese mayonnaise for dipping.
Nutrition Facts
| Serving size | (1195.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5172.0 |
| Total Fat 514.3g | 0% |
| Saturated Fat 79.5g | 0% |
| Polyunsaturated Fat 284.1g | |
| Cholesterol 453.3mg | 0% |
| Sodium 2322.3mg | 0% |
| Total Carbohydrate 68.6g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 9.3g | |
| Protein 108.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.3mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1261.8mg | 0% |
Source of Calories