Description
Crispy and flavorful Japanese Karaage Chicken made with marinated boneless chicken thighs, coated in potato starch, and double-fried to golden perfection. Served with tangy kewpie mayonnaise and a sprinkle of togarashi spice, this recipe offers an authentic taste of a beloved Japanese street food classic.
Ingredients
Chicken and Marinade
- 500 g boneless chicken thighs, cut into uniform 4 cm (1 ½ inch) pieces
- 1 tablespoon grated fresh ginger
- 1 clove garlic, crushed
- ¼ cup soy sauce
- 2 tablespoons mirin
Coating and Frying
- 1 cup potato starch or cornstarch
- Vegetable oil for deep frying
Serving
- Togarashi spice for sprinkling
- Wedges of lemon
- Kewpie mayonnaise for dipping
Instructions
- Prepare the marinade: In a bowl, mix grated ginger, crushed garlic, soy sauce, and mirin. Add the chicken pieces and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 10 to 20 minutes to let the flavors infuse.
- Prepare frying setup: Line a plate or oven tray with absorbent paper towels and place a wire rack on top for draining fried chicken. Place the potato starch in a shallow bowl. Heat vegetable oil in a deep, high-sided saucepan to 180°C (350°F).
- Coat and fry chicken – first fry: Remove the marinated chicken from the fridge. Working in batches of 4-5 pieces to avoid overcrowding, dredge each piece thoroughly in potato starch and gently place in the hot oil. Maintain oil temperature between 170-180°C (340-350°F) for optimal crispiness. Fry each batch for 1 ½ minutes until the chicken is lightly golden. Remove the pieces with a slotted spoon and place on the wire rack to drain.
- Second fry for crispiness: After all batches have been fried once, return the chicken pieces to the hot oil in the same batches. Deep fry again for another 1 minute per batch to achieve extra crispy texture. Remove and drain on the wire rack.
- Serve: Serve the karaage chicken hot, accompanied by wedges of lemon, a sprinkling of togarashi spice, and kewpie mayonnaise for dipping. Enjoy immediately for best texture.
Notes
- Cut chicken thighs into uniform sizes for even cooking.
- Double frying is essential to achieve crispy exterior and juicy interior.
- Keep oil temperature stable to avoid greasy chicken.
- Use potato starch or cornstarch for the best crispy coating.
- Marinate chicken for at least 10 minutes but no longer than 20 to retain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
