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Karaage Recipe

Name: Omai Sushi Langleys Karaage Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skin-on chicken thighs; 1 tbs fresh ginger; 2 cloves garlic cloves; 2 tbs light soy sauce; 1 tbs mirin; 1 tbs sake (or dry sherry); 1 tsp sesame oil; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 cup potato starch (or cornstarch); 0.25 cup all-purpose flour (optional, for lighter crisp); 0.25 tsp baking powder; 3 cups neutral oil for deep frying (vegetable, canola, or peanut); 2 wedges lemon wedges; 2 tbs Japanese mayonnaise (Kewpie); 2 tbsp finely sliced scallions (optional); 2 cups shredded cabbage or lettuce (optional, for serving)

Inspired by Omai Sushi Langley

Time1h

Serves4

Japanese Style Deep Fried Boneless Chicken

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Ingredients

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Chicken & Marinade

1 lb boneless skin-on chicken thighs

1 tbs fresh ginger

2 cloves Garlic cloves

2 tbs light soy sauce

1 tbs Mirin

1 tbs sake (or dry sherry)

1 tsp Toasted sesame oil

1 tsp granulated sugar

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Coating

1 cup potato starch (or cornstarch)

1/4 cup all-purpose flour (optional, for lighter crisp)

1/4 tsp Baking powder

Frying & Serving

3 cups neutral oil for deep frying (vegetable, canola, or peanut)

2 wedges lemon wedges

2 tbs Japanese mayonnaise (Kewpie)

2 tbsp finely sliced scallions (optional)

2 cups shredded cabbage or lettuce (optional, for serving)

Method

Chicken & Marinade

Prepare chicken

Trim excess fat from the chicken thighs and cut into bite-size pieces about 1-1.5 inches. Pat dry with paper towels.

Make marinade

Grate the ginger and mince or grate the garlic into a bowl. Add soy sauce, mirin, sake, sesame oil, sugar, salt and pepper. Stir until sugar dissolves.

Marinate

Place the chicken pieces in the marinade, toss to coat evenly, cover and refrigerate for 30 minutes to 1 hour. For best texture, do not marinate more than 2 hours to avoid the meat getting too soft from the sake/acid.

Coating

Prepare coating mix

In a shallow bowl or plate, combine potato starch, all-purpose flour (if using) and baking powder. Mix thoroughly so there are no clumps.

Dry the chicken

Remove chicken from the refrigerator. Using a slotted spoon or tongs, lift each piece from the marinade, letting excess drip back into the bowl. Pat lightly with paper towel only if excessively wet—some moisture helps coating adhere.

Coat

Toss pieces in the starch mixture in batches to coat completely. Press the coating gently onto each piece so it adheres well. Shake off excess starch and set on a rack or plate.

Frying & Serving

Heat oil

Pour enough oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches depth (approximately 3 cups in a 2–3 quart pot for 1 lb chicken). Heat oil to 325°F (163°C) for the first fry. If you do not have a thermometer, test with a small piece of coating — it should sizzle gently and float up slowly.

First fry (cook through)

Fry the chicken in small batches so pieces are not crowded. Cook for 3–4 minutes per batch until the coating sets and the chicken is cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 3–5 minutes.

Increase heat

Raise oil temperature to 360–370°F (182–188°C) for the second fry. This higher heat will crisp the exterior.

Second fry (crisp)

Return chicken to the hot oil in batches and fry for 1–2 minutes until deep golden brown and very crisp. Avoid overcooking. Remove and drain on a rack or paper towels; sprinkle a small pinch of salt immediately if desired.

Serve

Inspired by Omai Sushi Langley

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