Karaage - japanese-style fried chicken

Karaage is not just fried chicken. It is a japanese philosophy of taste, where the key step happens before frying. Chicken thigh with skin is marinated in soy sauce, ginger, and sake - the meat absorbs flavor from the inside, gaining that signature umami, so no additional sauce is needed. Then - a light coat of potato starch, that creates a delicate crispy crust without heaviness and excess oil. Crispy outside, juicy inside. This is the japanese style.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Recipe author

Tran Van Thang

Ingredients

Chicken thigh (with skin)

200 gram

soy sauce

30 milliliter

Fresh ginger (grated)

10 gram

Garlic (grated)

5 gram

Sake

15 milliliter

Potato starch (katakuriko)

40 gram

Vegetable oil (for frying)

per recipe

step

Cut the chicken thigh into medium-size pieces. Mix soy sauce, grated ginger, garlic, and sake. Submerge the chicken in the marinade for at least 30 minutes - or preferably overnight. This is where the full flavor of the dish develops.

step

Remove the chicken from the marinade, lightly shake off the excess. Coat each piece in potato starch - thinly and evenly. Do not use wheat flour: only starch gives this delicate texture without excess heaviness.

Heat the oil to 170-180°C. Fry the chucken in small portions for 3-4 minutes until golden. Transfer to a rack - not paper, otherwise the crust will soften. For maximum crispiness fry twice: first until cooked through, then for 1 more minute over high heat.

step

Serve immediately - crispy and hot. On the side - a wedge of lemon and a sauce of your choice: yuzu mayonnaise or ponzu. Garnish with green onions and sesame seeds.

Serve

Karaage is eaten immediately. Every minute of waiting means less crispiness. Only serve hot.

Comment