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–+ servings
Crispy Chicken Karaage

Crispy Chicken Karaage: Finger-Lickin' Japanese Delight

Enjoy this Crispy Chicken Karaage, a delightful Japanese dish with a crispy exterior and juicy interior, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 6 minutes
Marinade Time 1 hour
Total Time 1 hour 16 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Dark Soy Sauce Substitute with regular soy sauce for a lighter taste.
  • 3 tbsp Honey Use sugar if a stricter diet is preferred.
  • 6 cloves Garlic, minced Fresh garlic is ideal for the best flavor.
  • 2 tbsp Fresh Ginger, finely grated Ground ginger can be used in a pinch.
  • 1 tbsp Sake Omit if unavailable, but it reduces authenticity.
For the Chicken
  • 450 g Skinless Boneless Chicken Thighs Can substitute with chicken breast for a leaner option.
For the Coating
  • 30 g Potato Starch Cornstarch or rice flour can be used instead.
  • 30 g Flour
For Frying
  • Sunflower Oil Can substitute with vegetable oil if necessary.

Equipment

  • deep pot or fryer
  • kitchen thermometer
  • shallow dish
  • Bowl

Method
 

Prep Chicken
  1. Begin by cutting the skinless boneless chicken thighs into even bite-sized pieces and trim any visible fat.
  2. Place the chicken in a bowl and set it aside to prepare for the marinade.
Marinade
  1. In a bowl, mix minced garlic, honey, dark soy sauce, sake, and finely grated ginger.
  2. Pour the marinade over the prepared chicken, ensuring each piece is well-coated.
  3. Cover with cling film and refrigerate for at least one hour.
Coat Chicken
  1. Retrieve the chicken from the refrigerator and let it sit for about 10 minutes at room temperature.
  2. In a shallow dish, combine potato starch and flour thoroughly.
  3. Coat each piece of marinated chicken in the flour mixture.
Heat Oil
  1. Pour sunflower oil and heat it to 160-165°C (320-329°F) in a deep pot or fryer.
First Fry
  1. Carefully lower the coated chicken pieces into the hot oil in batches.
  2. Fry for about 90 seconds, or until the chicken takes on a light golden color.
  3. Transfer the chicken to a wire rack to drain any excess oil.
Second Fry
  1. Increase the oil temperature to 190°C (375°F) for the second fry.
  2. Fry the chicken in batches again for 45 seconds to 1 minute.
Check Temperature
  1. Use a digital thermometer to check that the internal temperature reaches 75°C (165°F).
Serve
  1. Place the chicken on a platter alongside fresh lemon wedges, Japanese Seven Spice, and wasabi mayo.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 16gProtein: 30gFat: 18gSaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 400mgSugar: 3gCalcium: 4mgIron: 2mg

Notes

Longer marination leads to deeper flavors; aim for at least two hours for the best taste and tenderness.

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