Serves 2
75 min
Shio Karaage
Recipe GLPR0e46027716ddbc
Crispy Japanese salt-seasoned fried chicken with tender, juicy meat inside. Chicken thighs are marinated in a simple mixture of garlic, sake, salt, and pepper, then coated in potato starch and deep-fried until golden. Served with fresh lemon wedges for a bright, aromatic finishing touch.
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Ingredients
1 medium clove (5 grams) garlic clove, grated
2 tablespoons sake
½ teaspoon salt
½ teaspoon black pepper, to taste
400 grams boneless skin-on chicken thighs
as needed for deep frying vegetable oil for frying
50 grams (about 1/3 cup) potato starch
½ lemon, cut into wedges
Directions
In a medium bowl, combine the grated garlic, sake, salt, and black pepper. Whisk together until the salt is completely dissolved and the marinade is well blended.
Pat the boneless skin-on chicken thighs dry with paper towels. Trim away any excess fat and tough connective tissue using a sharp knife.
With the skin side down, carefully identify the natural seams in the meat and use them as guides. Cut along these lines to create strips approximately 1.5 inches (4 cm) wide.
Cut these strips into individual pieces approximately the size of a golf ball, adjusting the length of cuts as needed—shorter pieces from thicker sections, longer pieces from thinner sections.
Transfer the chicken pieces to the prepared marinade and stir well to coat all pieces evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight.
Pour 1 to 2 inches of vegetable oil into a heavy-bottomed pot with high sides. Heat the oil to 340°F (170°C), using a thermometer to monitor the temperature. Line a cooling rack with paper towels and set aside.
Pour the potato starch into a shallow bowl. Remove a chicken piece from the marinade and roll it in the potato starch until completely and evenly coated. Gently squeeze the piece into a compact ball shape, then carefully lower it into the preheated oil. Repeat with remaining pieces, working in batches of 6 to 8 to avoid overcrowding.
Once the coating has set and turned light golden (about 1 to 2 minutes), use tongs or a slotted spoon to carefully flip each piece and fry the other side.
Continue frying until the coating is golden brown and the internal temperature of the largest pieces reaches 165°F (74°C), about 5 minutes total depending on piece size. Transfer the finished karaage to the prepared cooling rack to drain excess oil. Repeat with remaining batches.
Arrange the Shio Karaage on serving plates while hot and serve immediately with fresh lemon wedges on the side for squeezing over the chicken.
