Chicken Karaage
Recipe GLPRca0b1525a0233a
Crispy Japanese-style fried chicken marinated in a savory blend of soy sauce, mirin, and ginger, then coated in potato starch for an exceptionally crunchy exterior. Served with fresh lemon wedges and optional Kewpie mayonnaise for dipping.
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Ingredients
1 (1-inch) piece fresh ginger, minced
3 cloves garlic, minced
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon hon tsuyu (Japanese noodle soup base)
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons all-purpose flour
1 cup potato starch
2 cups neutral oil such as vegetable or canola oil
Lemon wedges for serving
Kewpie mayonnaise for serving (optional)
Directions
Mince the ginger and garlic. In a medium bowl, combine the minced ginger, minced garlic, mirin, soy sauce, hon tsuyu, and toasted sesame oil to create the marinade.
Cut the boneless, skinless chicken thighs into bite-sized pieces (approximately 1 1/2 to 2 inches). Add the chicken pieces to the marinade and stir well to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
In a shallow dish, whisk together the all-purpose flour and potato starch. Remove the chicken pieces from the marinade one at a time, allowing excess marinade to drip off, then coat each piece thoroughly with the flour-starch mixture. Place coated pieces on a clean plate.
Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven to 350°F. Use a thermometer to monitor the temperature carefully.
Working in batches to avoid overcrowding, carefully place the coated chicken pieces into the hot oil. Fry for 5 to 7 minutes per batch, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken.
Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil. Keep finished batches warm while cooking the remaining chicken.
Arrange the chicken karaage on a serving platter. Serve hot with fresh lemon wedges and Kewpie mayonnaise on the side for dipping.
