How to make delicious Karaage(Japanese Fried Chicken), step by step guide

Introduction

This tutorial will guide you through the process of making delicious Karaage, a popular Japanese fried chicken. With simple ingredients and straightforward steps, you can recreate this tasty dish at home, perfect for any occasion. Let's dive into the recipe!

Step 1: Prepare the Chicken

• Select the Chicken: Use 3 pieces (600g) of chicken thighs for tenderness and flavor.
• Cut the Chicken: Chop the chicken thighs into bite-sized pieces. This will help them cook evenly and absorb the marinade better.

Step 2: Season the Chicken

• Add Seasonings: In a bowl, combine the following:
  • A few pinches of salt
  • A few pinches of black pepper
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sake (you can substitute with white wine)
  • 1 teaspoon of sesame oil
• Add Aromatics: Mince 2 cloves of garlic and grate 10g of ginger. Add these to the bowl.
• Marinate: Mix everything well and let the chicken marinate for at least 30 minutes. For better flavor, consider marinating for a few hours or overnight.

Step 3: Prepare the Coating

• Ingredients for Coating:
  • 70g of corn starch (you can also use potato or tapioca starch)
  • 70g of all-purpose flour
• Mix the Coating: In a separate bowl, combine the corn starch and flour. This mixture will give your Karaage a crispy texture.

Step 4: Beat the Egg

• Prepare the Egg: Beat 1 egg in a small bowl. This will help the coating adhere to the chicken pieces.

Step 5: Coat the Chicken

• Coat the Chicken: Take each piece of marinated chicken and:
  • Dip it first into the beaten egg.
  • Then, roll it in the starch and flour mixture until fully coated.
• Tip: Shake off any excess coating to avoid clumping.

Step 6: Fry the Chicken

• Heat Oil: In a deep pan or fryer, heat oil to about 170-180°C (340-356°F).
• Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches. Avoid overcrowding the pan.
• Cook Time: Fry for about 5-7 minutes until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 75°C (165°F).
• Drain: Remove the chicken and place it on a paper towel-lined plate to absorb excess oil.

Step 7: Serve

• Presentation: Serve the Karaage hot with a side of lemon wedges, dipping sauce, or over rice for a complete meal.
• Garnish: Optionally, garnish with chopped green onions or sesame seeds for added flavor and presentation.

Conclusion

You've successfully made authentic Japanese Karaage! This dish is perfect for serving at gatherings or enjoying as a comforting meal at home. Feel free to experiment with spices or dipping sauces to customize your Karaage. Enjoy your cooking and the delicious results!