Karaage – Delicious, juicy and flavourful Japanese fried chicken
This is one of my favourite fried chicken dishes due to its taste, juiciness and comfort as well as how easy it is to prepare. This flavour and juiciness will blow your mind. Trust me. This can be served as a starter but also as a main course with sides.
- 1 lb Chicken thights
- 2 tbsp Sake
- 6-8 cloves minced Garlic
- 2 tbsp Soy sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp crushed black pepper
- 1-2 tbsp Ginger juice
- 1 tsp Togarashi (Japanese seven spice) (optional)
- Potato starch (as much as needed)
- Lemon slices
- Seaweed powder
- Togarashi (Japanese seven spice)
- Japanese Mayo (we use Kewpie)
Remove the bones from the chicken thigh and then cut the spread out thigh into 4 pieces. Then pat dry the chicken with kitchen towel.
(Make sure you don’t cut the chicken in small pieces, 1-2 inches are fine, ideally a quartered thigh)
Combine all the ingredients for the marinade with the chicken and let them rest for 1 hour.
Spread the potato flour on a large plate or tray and coat the pieces one by one with the flour and spread them out. Let them rest and dry for 5 minutes.
Heat oil in a large pan on high heat or deep fryer if you have one.
(the chicken should be at least 80% covered in oil)
Now the chicken has to be fried 3 times as follows.
1 minute in, 30 seconds out, 30 seconds in, 30 seconds out and 30 seconds in.
This triple frying method will ensure juicy and perfectly done fried chicken.
Garnish and enjoy perfectly juicy and tasty fried chicken.
I served it with sticky rice and usually I would have went for thinly sliced white cabbage but as I couldn’t get any that evening I went for a shredded leafy salad wit scallions and it turned out really nice.