Authentic Japanese Fried Chicken (Karaage)
That classic, irresistible crunch of Japanese Fried Chicken (Karaage) is something you just can't beat when you're craving ultimate comfort food. This isn't your typical fried chicken; it’s a masterclass in texture, featuring a signature ultra-crisp, craggy exterior that gives way to unbelievably juicy, ginger-and-soy-marinated centers
Ingredients
- 1.5 lbs boneless skin-on chicken thighs, cut into 1.5-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sake or dry sherry
- 1 tsp toasted sesame oil
- 1 tbsp freshly grated ginger
- 2 cloves garlic minced
- ½ cup potato starch Katakuriko
- Vegetable oil for frying
- Lemon wedges and Japanese mayo for serving
Instructions
- In a medium bowl, combine soy sauce, sake, sesame oil, ginger, and garlic. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes.
- In a separate shallow dish, add the potato starch. Dredge each piece of chicken in the starch, pressing firmly so it adheres, then shake off the excess.
- Heat 2 inches of oil in a heavy pot to 325°F (160°C).
- Fry the chicken in batches for 3 minutes until lightly golden. Remove and drain on a wire rack for 3–5 minutes.
- Increase the oil heat to 375°F (190°C).
- Fry the chicken a second time for 60–90 seconds until a deep golden-brown and very crispy.
- Drain on the rack once more. Serve immediately with lemon wedges and a dollop of Japanese mayo.