Fried Chicken (m) (karaage) Recipe
Make Fried Chicken (m) (karaage) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Coating
Frying & Finish
Method
Chicken & Marinade
Prepare chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut each thigh into roughly 1 1/2-inch pieces so they cook evenly.
Make marinade
In a medium bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, sugar, salt, and black pepper. Stir until sugar and salt begin to dissolve.
Marinate
Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes for a quick karaage or up to 2 hours for deeper flavor. Do not marinate longer than 4 hours to avoid texture changes from the salt/acid.
Coating
Combine dry coating
About 10 minutes before frying, in a shallow bowl mix potato starch, all-purpose flour, and baking powder (if using). Stir to combine and break up any lumps.
Dredge chicken
Remove chicken from the marinade, letting excess drip back into the bowl. One piece at a time, toss the chicken in the starch-flour mixture until evenly coated. Lightly shake off excess; you want a thin, dry coating rather than a thick batter.
Frying & Finish
Heat oil
Pour oil into a heavy-bottomed skillet or pot so the depth is about 1 to 1 1/2 inches (enough for shallow frying). Heat over medium-high until the oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of coating: it should sizzle and rise steadily but not burn immediately.
First fry (blanch fry)
Working in batches (do not overcrowd), carefully add coated chicken pieces to the hot oil. Fry for 3–4 minutes until the exterior is set and lightly golden and the internal temperature is about 70°C (160°F). Remove with a slotted spoon and drain on a wire rack or paper towels.
Rest between fries
Let the first-fried pieces rest for 3–5 minutes while you heat the oil back up to 180–190°C (355–375°F). The brief rest and higher second-fry temperature create a crisp exterior and juicy interior.
Second fry (finish)
Return the chicken to the hot oil in batches and fry for an additional 1–2 minutes, until deep golden-brown and fully cooked (internal temp 75°C/165°F). Remove and drain on a wire rack or paper towels.