Karaage (Japanese Fried Chicken)
Ingredientsfor 2
440
Cal
34g
Protein
24g
Carbs
22g
Fat
- 11.5 lbs boneless skin-on chicken thighs, cut into 2-inch chunks
- 23 tablespoons soy sauce
- 32 tablespoons sake
- 41 tablespoon mirin
- 52 teaspoons fresh ginger, grated
- 62 cloves garlic, grated
- 73/4 cup potato starch or cornstarch
- 8Oil for deep frying
- 9Lemon wedges for serving
- 10Kewpie mayonnaise for serving
- 11Shredded cabbage and cherry tomatoes for serving
Instructions
- 1
Combine soy sauce, sake, mirin, ginger, and garlic in a bowl. Add chicken thigh pieces and marinate 20–30 minutes in the refrigerator. The marinade infuses the chicken with deep umami and the ginger and garlic mellow and sweeten.
- 2
Remove chicken from marinade, allowing any excess to drip off. Do not pat dry — you want a thin coating of marinade on the surface. Toss chicken pieces in potato starch, pressing to coat all surfaces evenly. The coating should look slightly chalky and dry.
- 3
Heat oil to 325°F in a wok or deep pot. Fry chicken in batches for 4–5 minutes until lightly golden and just cooked through. Remove to a rack and let rest 5 minutes — this resting is what makes the double-fry work.
- 4
Increase oil temperature to 375°F. Fry all chicken again for 90 seconds until it turns deep golden brown and extraordinarily crispy. The double-fry drives off residual moisture for shattering crunch. Drain on a wire rack.
- 5
Serve immediately with lemon wedges, Kewpie mayo for dipping, and a pile of shredded cabbage. The crust should shatter audibly when bitten.