Fried Chicken (karaage) Recipe
Make Fried Chicken (karaage) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Coating
Frying and Garnish
Method
Marinade
Prepare and cut chicken
Trim excess fat from the boneless chicken thighs and cut into bite-size pieces about 1 to 1 1/2 inches. Pat dry with paper towels.
Combine marinade
In a bowl, whisk together soy sauce, mirin, sake, grated ginger, grated garlic, salt, and black pepper until combined.
Place the chicken pieces into the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes to 1 hour. Do not marinate longer than 2 hours for best texture.
Coating
While chicken marinates, combine potato starch, all-purpose flour (if using), and baking powder (if using) in a shallow bowl or wide plate. Mix to break up lumps.
When ready to fry, arrange a wire rack or paper towel-lined tray for draining. Remove chicken from marinade and let excess marinade drip off; do not rinse.
Dredge each piece of chicken in the starch mixture, pressing lightly so a thin, even coating adheres. Shake off excess. Place coated pieces on a tray and let sit 5–10 minutes to help the coating adhere.
Frying and Serve
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches (enough to shallow-fry) or heat for deep frying to 2–3 inches if preferred. Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small pinch of coating: it should sizzle gently and rise slowly.
First fry (blanch): Working in small batches to avoid lowering the oil temperature, fry chicken pieces for 3–4 minutes until they are cooked through but not deeply browned. Remove and drain on the wire rack or paper towels.
Increase the oil temperature to 350–360°F (175–180°C). For a crispier finish, fry the first-fried pieces again in small batches for 1–2 minutes until golden brown and crisp. Alternatively, if you prefer a single fry, fry at 350–360°F for 4–5 minutes until golden and cooked through.
Drain the finished karaage on a wire rack or paper towel. Immediately season with a light sprinkle of fine salt if desired.