How to make authentic chicken karaage (Japanese fried chicken). Serves 2-3.
- 350g skin-on chicken thigh
- 1/2 tsp coast sea salt
- 1 1/2 tbsp grated ginger
- 1 tbsp grated garlic
- 1/2 tbsp grated apple
- 1 tbsp sake
- 1 tsp Japanese mayonnaise
- 1 tsp sesame oil
- 1 tsp shiro dashi (alternative: light soy sauce)
- 1/2 tsp Chinese chicken stock powder (I use Yuki Garasupu)
- 1/8 tsp white pepper
- 1 tbsp all-purpose flour
- 1 tbsp tapioca starch (or potato starch/corn starch) to mix with marinade
- 2 tbsp starch + 1 tsp water to make hailstone effect (optional)
- Wash the chicken thigh under cold running water and dry it with a paper towel.
- Use a fork to pierce the chicken on both sides.
- Cut the chicken into 40-50g pieces and place it in a bowl.
- Add 1/2 tsp salt to the bowl and massage the chicken until all the pieces are evenly seasoned.
- Add the grated ginger, grated garlic, grated apple, sake, Japanese mayonnaise, sesame oil, shiro dashi, Chinese chicken stock powder and white pepper to the bowl and mix thoroughly.
- Next, add 1 tbsp all purpose flour to the bowl and 1 tbsp starch of your choice, mix until the chicken is evenly coated.
- Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour.
- Once the chicken has rested, preheat the oil to 160°C (320°F).
- In a separate bowl add 2 tbsp of starch and sprinkle 1 tsp of water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.
- Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.
- Deep fry the chicken for 3 minutes.
- Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.)
- While the chicken is resting, increase the heat of the oil to 180°C (355°F).
- Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds or until golden brown.
- Serve up and enjoy with a slice of lemon!
Freeze leftovers for 1-2 months or refrigerate and consume within 2-3 days. Reheat before eating.
If you decide to shallow fry then fry the chicken at the lower temperature for 3 minutes on each side and then 30 seconds on each side at the higher temperature.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Deep-fry
- Cuisine: Japanese
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