JapaneseStarter

Karaage Chicken

Prep
45 minutes
Cook
20 minutes
Total
65 minutes
Serves
4
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Ingredients

Units
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs, cut into 1.5-inch (4 centimeter) pieces
  • 3 tablespoons (45 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) mirin
  • 1 tablespoon (15 milliliters) sake
  • 1 tablespoon (15 grams) grated fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon (5 grams) grated onion
  • 0.5 teaspoon (2.5 grams) white pepper
  • 0.25 teaspoon (1.5 grams) salt
  • 3 tablespoons (24 grams) all-purpose flour
  • 2 tablespoons (16 grams) potato starch
  • 1 teaspoon (3 grams) cornstarch
  • vegetable oil for deep frying (about 2 quarts or 1.9 liters)
  • lemon wedges for serving
  • Japanese mayonnaise (optional)

Instructions

  1. 1

    Pat the chicken pieces dry with paper towels, removing excess moisture that would prevent crisping.

  2. 2

    In a medium bowl, combine soy sauce, mirin, sake, grated ginger, minced garlic, grated onion, white pepper, and salt. Stir until the mirin and salt dissolve completely.

  3. 3

    Add the chicken pieces to the marinade and toss well to coat evenly. Cover and refrigerate for 30 minutes to 2 hours, allowing the flavors to penetrate the meat.

  4. 4

    Remove the chicken from refrigeration 10 minutes before frying. In a shallow bowl, whisk together flour, potato starch, and cornstarch.

  5. 5

    Heat the oil in a heavy pot or deep fryer to 320 degrees Fahrenheit (160 degrees Celsius). Test the temperature with a thermometer or by dropping a small piece of bread—it should brown slowly.

  6. 6

    Working in batches to avoid overcrowding, transfer chicken pieces one at a time to the flour mixture, coating lightly but completely. Shake off excess flour and carefully place each piece into the oil.

  7. 7

    Fry for 6 to 7 minutes until the exterior turns golden-brown and a meat thermometer inserted into the thickest piece reads 165 degrees Fahrenheit (74 degrees Celsius).

  8. 8

    Remove the chicken with a slotted spoon and drain on a wire rack set over paper towels. Do not stack immediately as this traps steam.

  9. 9

    Increase oil temperature to 350 degrees Fahrenheit (175 degrees Celsius) for a second fry of 1 to 2 minutes, which creates extra crispness.

  10. 10

    Serve immediately with lemon wedges and Japanese mayonnaise if desired, while the exterior remains crackling and the interior stays tender.