How to make extra crispy "hailstone" Japanese Karaage fried chicken
- Cut the chicken thigh into medium chunks. (A little bigger than bite size)
- Put the cut chicken into a large bowl and add 40ml of soy sauce, 40ml of sake, 1 1/2 tbsp of garlic paste and 2 tsp of ginger paste. Mix so that all of the chicken can absorb the flavour.
- Once mixed, add 1 egg and 30g of weak flour. Mix again.
- Cover with cling film and rest in the fridge for about one hour.
- After an hour, pour 80g of corn starch into a small bowl. Add cold water 1 tbsp at a time, mixing each time until you have a lumpy balls of corn starch. Don't let the mixture become too wet, you need the clumps to stay dry to create the hailstone effect.
- Heat your oil for deep frying (or shallow frying in preferred) to 180°C or 360°F.
- Take your chicken out of the fridge and one by one, lightly coat the outside with the lumpy cornstarch mixture. (You don't need much batter on each piece of chicken, it's okay if it's not completely covered.)
- Cook the coated chicken in the oil for about 5 minutes while flipping from time to time. If you cook the chicken in batches, listen to the oil. When you first add the chicken it will bubble and crackle loudly, when the crackling becomes very quiet and the batter looks golden and crispy it should be ready.
- Serve with rice, shredded cabbage and miso soup if you like, or as a party snack.
For standard Japanese Karaage, you can see our Authentic Japanese Karaage fried chicken recipe here.
Best served straight away but you can store leftovers in the freezer for up to one month. Great for bento boxes!
If you store in the fridge, only keep it for 3 days.
- Category: Chicken
- Method: Deep fry
- Cuisine: Japanese
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