karaage

Popular Japanese appetizer with a delicious kick! This Chicken Karaage with Sweet Chili Sauce is bite-size chicken thighs deep-fried to a golden brown and coated in a delightful sweet chili sauce. You&#x27;d be bowled over by this sweet and spicy version of Japanese fried chicken. 

Chicken Karaage with Sweet Chili Sauce

chicken

Tbsp sake

soy sauce

ginger

potato starch/cornstarch ((more

neutral-flavored oil (vegetable, canola, etc) ((for deep frying))

green onions/scallions

cilantro

Thai sweet chili sauce ((8 Tbsp))

water

Gather all the ingredients.

Remove and discard extra fat and skin, and cut each skin-on chicken thigh into 5 to 6 pieces, about 1 ½ inch (4 cm) pieces.

Peel the ginger skin and grate it.  Cut the green onion/scallions and cilantro into small pieces.

In a medium bowl, combine sake, soy sauce and grated ginger, and add the chicken pieces to marinate. Keep in the fridge for 30 minutes. Tip: You may have noticed already but in Japanese cooking, common marinade time is between 20 and 30 minutes to preserve the ingredient’s original taste.

In the tray or bowl, prepare corn starch/potato starch.  In a deep fry pot, heat the oil to 340 ºF (170 ºC).  Use a thermometer or wooden chopsticks to see if the oil is ready (See How to Deep Fry Foods).  Tip: You put a chopstick in the oil and when you see the bubbles around it, it’s ready!

When the oil is hot, drain the chicken well from the marinade and coat each piece with the corn/potato starch.  Make sure the chicken is all covered by the starch so when you put the chicken into the oil, it won’t splatter.

Slowly place 4-6 chicken into the wok (Work with a few pieces at a time, so the oil temperature won’t drop quickly). Deep fry the chicken for 90 seconds, or until the chicken is light golden color.  Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.

Once the chicken is all deep fried for the first round, use a fine mesh sieve to pick up crumbs to keep the oil clean.  If you don't do this step, the crumbs get darker and then the oil gets darker.  Increase the heat and bring the oil to 350 ºF (180 ºC). Deep fry the chicken for the second time for 45 seconds or until crispy and golden brown.

Transfer the chicken to a wire rack to drain excess oil.

In a frying pan, combine the sauce ingredients.

Add green onion and cilantro, and mix over medium heat.

When the sauce is bubbling, add the chicken and quickly coat well with the sauce. Don’t leave in the pan for no more than 15 seconds.  Transfer to a serving plate.

Let&#x27;s make Karaage (Japanese fried chicken), one of the greatest fried chickens in the world! It’s exceptionally flavorful, juicy and ultra crispy.

Karaage (Japanese Fried Chicken)

salt

black pepper

Tbsp potato starch/cornstarch ((Add more if necessary; Read blog post))

Tbsp all-purpose flour (plain flour) ((Add more if necessary))

knob ginger ((You'll only need ½ tsp grated ginger))

garlic

½ Tbsp soy sauce

½ Tbsp sake ((Sub: dry sherry

½ tsp sesame oil (roasted)

Lemon

mayonnaise ((optional for dipping))

Shichimi Togarashi (Japanese seven spice) ((optional

Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.

Grate the ginger (you will only need ½ tsp) and mince the garlic (I use a garlic presser).

In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.

Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.

Pour the oil to a heavy-bottomed pot (I used a Dutch oven) and heat the oil to 325 ºF (163 ºC) on medium heat.

Meanwhile, prepare potato starch and all-purpose flour in a separate pile.

First, lightly dredge each chicken piece in the flour and dust off the excess flour. Then dredge the chicken in the potato starch and remove excess starch.

Continue with the remaining chicken.

When the oil temperature has reached 325 ºF (163 ºC) (insert a wooden chopstick in the oil and see if small bubbles appear around it) gently submerge each chicken piece into the oil. Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly and chicken will end up absorbing too much oil.

First Deep Frying: Deep fry for 90 seconds, or until the outside of the chicken is a light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying. Transfer to a wire rack to drain excess oil.

The chicken will continue to cook with the remaining heat on the wire rack. Continue with the remaining chicken. Between batches, pick up crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.

2nd Deep Frying: Now heat the oil to 350 ºF (177 ºC). Deep fry for 45 seconds, or until the skin is nice golden color and crispy. Transfer to a wire rack to drain excess oil and continue with the remaining chicken.

Chicken on the left is after the 1st frying and one on the right is after the 2nd frying. You can see the chicken is slightly darker in color.

Serve the chicken hot. Karaage is often served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Togarashi for a bit of spice). To store, deep fry all the chicken, let cool completely, and keep in an airtight container. You can store in the refrigerator for up to 3 days and in the freezer for up to a month.

To Serve and Store

Recipe Video Above. One of the most popular Japanese dishes, not only within japan but abroad, karaage chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Prep time does not include 30 min-1 hour to marinate chicken.

Japanese Fried chicken (Karaage Chicken)

chicken thigh

corn flour ((corn starch))

Vegetable oil

sake

mirin ((Note 2))

tsp ginger

Shredded lettuce or cabbage

Parsley stem

Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a zip lock bag or a bowl.

Toss chicken inside the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 min-1 hour.

1.	Heat enough oil in a deep pot or pan to 160C/320F (note 3).  The depth of oils is about 3-4cm/1¼-1½”.

Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece.

Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4).

Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.

Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200C/374-392F (note 3).

Put the chicken pieces back into the oil in batches and fry for 1-2minutes until golden brown and crunchy. Repeat with remaining chicken pieces.

Serve immediately with shredded lettuce and parsley for decoration if using.

Karaage Chicken is delicious Japanese fried chicken made from a tasty soy sauce, sake, ginger, and garlic marinade then coated in starch and fried super crispy!

Karaage

tbs ginger juice

tbs minced garlic

tbsp Katakuriko (potato starch *1)

500 ml Cooking oil

Cut the chicken thigh into bite sized pieces( 50 cents of Australian coin).

Put the chicken pieces, soy sauce, sake, garlic, ginger in a ziplock bag and seal it. Rub them all together and leave it for at least 20 minutes.

Drain the marinated liquid of chicken and dust the chicken pieces with Katakuriko potato starch.

Heat the oil in deep frying pan or a frying pan to 180°C(356°F) and cook the chicken pieces until golden brown.

Serve with rice, salad leaves, and lemon wedge.

https://content.jwplatform.com/videos/vatH58S8.mp4

how to make crispy Karaage Japanese fried chicken

Karaage is Japanese-style fried chicken made with a flavorful soy-based marinade. It comes out light, crispy, and full of flavor. If you've never cooked with potato starch, this recipe will convince you that you must keep it in your pantry at all times. Once you've tried this, you will never make fried chicken any other way.

Japanese-Style Fried Chicken Thighs (Gluten-Free Karaage) Recipe

(120 grams) buttermilk

ginger,

garlic cloves, thinly sliced

scallions,

(33 grams) gluten-free soy sauce

(14 grams) Asian sesame oil

(13 grams) light brown sugar

(1.5 grams) fine sea salt

chicken thighs (about 2 1/4 pounds or 1 kilogram)

(552 grams) potato starch

Rice bran oil or peanut oil

Put buttermilk, ginger, garlic, scallions, soy sauce, sesame oil, brown sugar, and salt in a medium bowl and whisk until smooth.

Lay one chicken thigh skin side down on a cutting board, with the bone running vertically, and use a sharp paring knife to cut down the center to the bone, from top to bottom. Gently slide the knife horizontally to the left to butterfly the meat, being careful not to cut all the way through it. Carefully open the flap and lightly score the meat in a crosshatch pattern, being careful not to cut all the way through the meat. Repeat on the right side of the thigh. Add the thigh to the bowl with the marinade and repeat with the remaining 5 thighs.

Mix the thighs and marinade together, coating each piece thoroughly. Transfer the meat and marinade to a large zipper-lock bag, press out as much air as possible, and seal the bag. Put the bag in a shallow bowl in the refrigerator and marinate for 12 to 24 hours, turning the bag occasionally to distribute the marinade evenly.

Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper. Set a wire rack on another baking sheet. Put the potato starch in a large bowl.

Remove one chicken thigh from the marinade, brushing off any pieces of garlic, ginger, or scallion, and add to the potato starch. The marinade clinging to the chicken will help the starch adhere to the meat. Roll the thigh in the potato starch, coating it thoroughly, then put it on the parchment-lined baking sheet. Repeat with the remaining thighs. Then, beginning with the first thigh, dredge each one a second time in the potato starch and return it to the parchment-lined pan.

Set a large cast iron skillet on the stovetop and add 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 375°F (190°C). Once the oil has come to temperature, add 2 or 3 chicken thighs to the skillet, depending on its size (be careful not to crowd the pan), and fry for about 8 minutes, until the bottom sides are golden brown. Flip the thighs and cook for another 8 minutes, or until they are a deep golden brown on the other side. Transfer to the rack set over the baking sheet and slide into the oven to keep warm. Fry the remaining chicken thighs, transferring them to the oven as they are done. If not serving immediately, turn off the oven and prop the oven door open a crack so that the thighs remain warm and crisp.

Put the fried chicken on a platter and serve family style, with your favorite accompaniments.

Crispy, juicy fried chicken served on a bed of tender rice, this Karaage Rice Bowl will be an instant hit with your family! The chicken is marinated in a Chinese seasoning of soy sauce, ginger, sweet bean sauce, and sesame oil before frying to golden and coated with a savory scrumptious sauce.

Karaage Rice Bowl

boneless, skinless chicken breasts

all-purpose flour (plain flour) ((43 g))

potato starch/cornstarch ((55 g))

rice rice

mayonnaise

nori seaweed (kizami nori)

Tbsp Tianmianjiang (Sweet Bean Sauce)

tsp sesame oil (roasted)

½ Tbsp sesame oil (roasted)

la-yu (Japanese chili oil) ((optional))

Butterfly and cut the chicken breast in half. I also separate out the chicken tender.&nbsp;

Pound the chicken to equal thickness with a meat tenderizer or the back of a knife. Then cut into&nbsp;½ inch wide strips.

Put the chicken pieces in a large bowl.&nbsp; Add crushed garlic (minced garlic) and grated ginger.&nbsp;

Add the rest of the ingredients for seasonings. Mix and coat the chicken well with the marinate. Keep in the refrigerator for 30 minutes or longer.

Combine all-purpose flour and potato/corn starch in a medium bowl and whisk well together.

Heat oil in a saucepan or wok over medium high heat. Check to see if the oil is ready for deep frying. Put a chopstick in the oil and when you see the bubbles around it, it’s ready!

Coat a piece of chicken in the flour mixture and dust off the excess flour.&nbsp; Place 5 chicken pieces slowly into the wok. Do not crowd the wok.

Deep fry the chicken over medium heat for about 4-5 minutes. If the chicken gets brown too quickly, take it out and lower the oil temperature by reducing the heat a little bit and put the chicken back in.

When the chicken is cooked and nicely brown, transfer to a wire rack or paper towel to drain excess oil. Make sure to pick up foams and crumbs between batches.&nbsp; The crumbs in the oil make the oil darker, so frequently skim it with a fine mesh skimmer.

For garnish, cut the green onion into small pieces.&nbsp; To make the sauce, combine soy sauce,&nbsp; sesame oil, and la-yu (optional) in a small bowl.

Serve rice in a large serving bowl and place the chicken on top.&nbsp;

Drizzle the sauce and Japanese mayonnaise on top.

Garnish with Kizami Nori and green onions. Serve immediately and enjoy!

Chicken Karaage (Japanese Fried Chicken), tender pieces of chicken marinated in soy sauce, ginger, rice wine vinegar and garlic, then fried extra crispy!

Chicken Karaage (Japanese Fried Chicken)

Tbsp Soy Sauce

Tbsp Rice Wine Vinegar, apple cider vinegar

tsp Brown Sugar

Garlic,

tsp Ginger, grated

lbs Boneless, Skinless Chicken Thighs, trimmed and diced into 2" cubes

Corn Starch

Spray

In a medium sized bowl, mix the soy...

In a medium sized bowl, mix the soy sauce, vinegar, brown sugar, garlic and ginger together.

Add the diced chicken pieces to the marinade...

Add the diced chicken pieces to the marinade and then mix thoroughly until the chicken is coated.

Cover and chill for 30 minutes or up...

Cover and chill for 30 minutes or up to 24+ hours.  I've even marinated this up to 2 days and it was fantastic.

Remove the marinated chicken from the fridge and...

Remove the marinated chicken from the fridge and set aside.

In a small bowl, add the corn starch.

Toss the chicken into the corn starch until...

Toss the chicken into the corn starch until all are breaded.

Discard the remaining marinade.

As I mentioned, I used an air fryer...

As I mentioned, I used an air fryer for this recipe but you can always fry the chicken in a skillet with 1 1/2" of canola or olive oil, just be sure not to crowd the chicken.  Cook until browned on all sides (about 5-6 minutes total per batch); drain on a paper towel to remove any excess oil.

If you're using an air fryer, preheat it...

If you're using an air fryer, preheat it for 8-10 minutes at 400

When ready, spray your air fryer basket with...

When ready, spray your air fryer basket with olive oil spray.

Add the chicken in a single layer, spraying...

Add the chicken in a single layer, spraying the chicken with olive oil spray, and then air fry at 400 for about 3-4 minutes, then shake or turn the chicken over and fry again for another 3-4 minutes until brown and crispy.

Crispy and Crunchy Japanese fried chicken recipe with mayo miso dipping sauce just like your favorite Japanese restaurants.

ginger, peeled, pounded

mirin

Cornstarch,

Oil,

Sesame,

white miso paste

apple cider vinegar rice vinegar

honey

sugar

Use paper towels to pat dry the chicken...

Use paper towels to pat dry the chicken pieces and transfer to a bowl. Add in the ginger juice, soy sauce, sake, mirin and marinate for 30 minutes. Transfer the chicken pieces out of the Marinade and coat them evenly with corn starch. Shake off excess.

Make the Miso Mayo Dip by whisking all...

Make the Miso Mayo Dip by whisking all the ingredients together. Set aside.

Deep-fry in oil for two times. Heat up...

Deep-fry in oil for two times. Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and quickly deep fry them until they turn golden brown. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry until golden brown and crunchy. Dish out to a plate lined with paper towels to absorb the excess oil, serve hot with the Miso Mayo Dip.

Learn how to cook Karaage with your air fryer.

Air Fryer Chicken Karaage (Japanese Fried Chicken)

Pound Chicken thighs

tbsp Soy sauce

tbsp Mirin

tsp Grated ginger

tsp Grated garlic

Salt and pepper

tbsp Potato starch

Cut the chicken up into bite size pieces

Put the chicken into a ziploc bag along with the marinade ingredients: soy sauce, mirin, ginger, garlic, and salt and pepper.

Marinade the chicken in the refrigerator for at least an hour. Overnight is preferred.

Remove the excess marinade from the bag.

In a separate bowl or ziploc toss the chicken in the potato starch to give it a nice even coating.

Place the chicken in the air fryer on top of the wire rack and apply a light coating of light olive oil spray so that there aren&#x27;t any dry potato starch spots left.

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