Karaage Chicken (4 Pieces) For 1 Ppl Recipe
Crispy fried chicken bites served with fresh greens and a lemon wedge.
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Ingredients
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Karaage Chicken
Accompaniments & Garnish
Method
Karaage Chicken
- 1
Prepare marinade and chicken
Pat chicken pieces dry with paper towel. In a medium bowl combine soy sauce, mirin, sake, grated ginger, minced garlic and granulated sugar. Stir until sugar dissolves.
- 2
Add chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (up to 2 hours for more flavor). Do not over-marinate longer than 2 hours to avoid overly soft texture.
- 3
Dredge
When ready to fry, combine potato starch and all-purpose flour in a shallow bowl or plate. Remove chicken from marinade letting excess drip back into bowl; reserve marinade for another use or discard. Toss chicken pieces in the starch/flour mixture until each piece is evenly coated. Shake off excess.
- 4
Heat oil
Pour neutral oil into a medium saucepan or deep fryer to a depth of about 3–4 cm (1.5 inches) and heat to 170°C (338°F). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise steadily but not brown immediately.
- 5
Fry - first cook
Carefully add chicken pieces in a single layer without crowding (fry in two small batches if necessary). Fry at 170°C for 3–3.5 minutes until the exterior is set and light golden. Use a slotted spoon to transfer pieces to a wire rack or paper towel-lined plate to drain briefly.
- 6
Fry - second cook
Increase oil temperature to 190°C (374°F). Return the partly cooked chicken to the hot oil and fry for an additional 1–1.5 minutes until deep golden brown and crisp. Internal temperature should reach 75°C (165°F). Drain on a wire rack or paper towels and immediately season with fine sea salt and a pinch of black pepper while hot.
Plating & Accompaniments
- 7
Arrange mixed salad greens and optional shredded cabbage on one side of a serving plate. Place the 4 pieces of karaage chicken beside the greens.
- 8
Add a lemon wedge to the plate. Serve with a small dollop (about 1 tsp) of kewpie mayo on the side. Sprinkle optional chopped scallion and toasted sesame seeds over the chicken for garnish if using.
- 9
Serve immediately while hot and crispy. Squeeze lemon over chicken just before eating.