Bite-sized pieces of chicken thigh marinated in soy sauce, ginger, and garlic, coated in potato starch, and fried twice until shatteringly crispy outside and impossibly juicy inside. The ultimate Japanese comfort food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine soy sauce, sake, grated ginger, garlic, and sesame oil in a bowl. Add the chicken pieces and mix thoroughly, ensuring every piece is coated. Marinate for at least thirty minutes.
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2
Remove chicken from marinade and pat each piece lightly with paper towels to remove excess moisture. Coat each piece generously in potato starch, pressing gently so the starch adheres in an even layer.
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3
Heat vegetable oil in a deep pot to one hundred sixty degrees Celsius. Fry the chicken in batches for four minutes until the coating is set and the chicken is cooked through but still pale.
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4
Remove the par-fried chicken to a wire rack and let it rest for three minutes. Meanwhile, increase the oil temperature to one hundred eighty degrees Celsius for the crucial second fry.
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5
Return the chicken to the hot oil in batches for ninety seconds until the exterior turns deep golden brown and shatteringly crispy. The double-fry technique is the secret to the perfect karaage texture.
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6
Drain on a wire rack and serve immediately on a bed of shredded cabbage with lemon wedges and Japanese mayonnaise on the side. Squeeze lemon generously over the crispy chicken before eating.
Did You Know?
The city of Nakatsu in Oita prefecture has declared itself the karaage capital of Japan, hosting an annual karaage festival where over fifty thousand visitors sample fried chicken from dozens of competing stalls.
Chef's Notes
Equipment Tips
- deep pot or fryer
- thermometer
- wire rack
- mixing bowl
- tongs
The Story Behind Karaage
Karaage derives its name and technique from Chinese cooking methods that arrived in Japan during the seventeenth century. The term kara refers to Tang Dynasty China. However, the modern Japanese karaage that uses soy sauce and ginger marinade with potato starch coating was perfected in the 1930s. The technique of double frying, first at lower temperature to cook through and then at high heat for crispiness, became the standard method. Karaage evolved from restaurant fare to become one of Japan's most popular home-cooked and bento box dishes, with regional variations found across the country.
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