Learn everything you need to know about Japanese chicken karaage! This authentic recipe includes tips for making the crispiest, juiciest and tastiest version of this iconic fried chicken dish!
what you'll need:
» chicken thigh
» salt & white pepper
» grated ginger & garlic
» grated apple
» Japanese mayo
» sesame oil
» shiro dashi or light soy sauce
what you'll need:
» Chinese chicken stock powder
» white pepper
» all-purpose flour
» tapioca starch or similar
» potato starch
» lemon wedges (optional)
Pierce the chicken
Pat the surface of the chicken thigh dry with kitchen paper and pierce the skin thoroughly with a fork.
Cut into large bitesize pieces and sprinkle with salt. Mix to coat evenly.
Add grated ginger, garlic and apple to the bowl along with sake, mayonnaise, sesame oil, shiro dashi, chicken bouillon powder and white pepper. Mix well.
Add flour & starch
Sprinkle the all-purpose flour and tapioca starch into the bowl and mix until the chicken is evenly coated.
Cover the bowl and rest the chicken in the fridge for 30 mins to 1 hour.
Once the time is up, start heating oil for deep frying to 160 °C (320°F).
Add 2 tbsp potato starch to a plate and sprinkle with 1 tsp water. Mix with chopsticks or a fork to form clumps for the hail stone effect.
Take the chicken from the fridge and roll in the "hailstones" until lightly coated.
Once the oil is hot, place the chicken pieces in the pot and deep fry for 3 minutes. Do not touch for the 1st minute, then turn occasionally.
Transfer to a wire rack and rest for 3 minutes. Increase the heat of the oil to 180 °C - 190 °C. (356 °F - 374 °F.)
Fry again at the higher temperature for 30 seconds to 1 minute or until golden brown all over.
Rest on a wire rack for a few minutes to drain the excess oil.
Serve with a squeeze of lemon (optional) and enjoy!
FULL RECIPE »
See the full post for more information plus tips and tricks for perfect karaage every time!
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