Chicken Karaage is a beloved Japanese dish that has gained immense popularity both in Japan and abroad. It’s known for being juicy on the inside and ultra-crispy on the outside, making every bite absolutely worth the effort.
At home, the joy of standing by the stove and frying up chicken using simple techniques is unbeatable. The flavorful kick from the spicy garlic mayo sauce takes it to another level, making it something you’ll want to enjoy today.
What is Karaage?
Karaage is a well-loved Japanese cooking technique that involves lightly coating an ingredient like chicken with flour before deep-frying it in oil.
While most people think of chicken when they hear karaage. It’s interesting to note that this technique can also be applied to other ingredients like fish or vegetables. This enhances the natural taste of ingredients, whether you use chicken, fish, or vegetables.
Ingredients for Chicken Karaage
- Chicken thighs: skin-on or boneless chicken thighs. Provides rich flavor and juiciness, making it the preferred cut for Karaage. Chicken breast is a leaner alternative to thighs, though less flavorful.
- Soy sauce: Adds a savory umami flavor and forms the base of the marinade.
- Sake: Helps tenderize the chicken and adds a subtle sweetness to the marinade.
- Ginger: Adds a zingy, fresh flavor and helps remove any gamey taste from the chicken.
- Garlic: Enhances the overall flavor with its bold, aromatic profile.
- Sesame oil: Contributes a nutty, rich flavor to the marinade.
- Mirin: Adds sweetness and balances the salty elements in the marinade.
- Oyster sauce: Provides a deeper, umami-rich flavor that compliments the soy sauce.
- Curry powder: Offers a unique, slightly spicy flavor twist to the traditional Karaage.
- Egg yolk: Helps to bind the marinade to the chicken and enriches the flavor.
- Japanese mayonnaise: Adds creaminess and a subtle tang, though it’s an optional ingredient.
- All-purpose flour: Forms a sturdy coating that holds the marinade in and crisps up during frying.
- Potato starch: Ensures a crispy exterior, often used in combination with flour.
- Deep frying oil: Different oils such as canola, safflower, or rice bran oil can be used according to personal preference. These oils have a high smoke point, making them ideal for achieving a crispy, golden finish.
Potato Starch vs. Cornstarch
When preparing Chicken Karaage, the choice between potato starch and cornstarch plays a crucial role in achieving the perfect texture. In Japan, potato starch is commonly used for coating and frying various foods. This traditional method results in a crispier skin that many find more satisfying.
However, in the US, corn starch is often more accessible and serves as a close substitute when potato starch is hard to find.
Instructions
Let’s make the chicken karaage step by step;
- Marinate the Chicken Thigh Pieces
- Begin by cutting the chicken thigh meat into 2-inch pieces. This step is important to ensure that the pieces are similar in size so they cook evenly. After preparing the raw chicken, place the pieces in a bowl.
- Marinate them with soy sauce, sake, sesame oil, black pepper, salt, and grated garlic and ginger. Use your hands to mix the ingredients thoroughly, then let the chicken rest in the fridge for at least an hour, preferably overnight, for the best results and enhanced flavor.
- Coat the Marinated Chicken in Potato Starch
- Once your chicken is fully marinated, it’s time to coat each piece in potato starch. This is the key to getting that light, crispy crust typical of Japanese Fried Chicken.
- Ensure the starch sticks well by packing it into the chicken and covering all bald spots. After coating, allow the chicken to rest on a baking sheet while you heat the oil.
- Fry the Chicken
- When it’s time to fry the chicken, make sure to keep the oil temperature at 350F. Fry the chicken in small batches to maintain the temperature above 300F. This ensures the chicken turns out crispy and delicious.
- Double Fry the Chicken
- For an even extra crispy texture, fry the chicken for 4-5 minutes at 350F then remove it from the oil. Allow the oil to return to 350F.
- Fry the chicken a second time. This double-frying technique gives the chicken an irresistible crunch. Place the finished pieces on a wire rack to drain while you prepare the Spicy Garlic Sauce.
- Make the Spicy Mayo Dipping Sauce
- For the dipping sauce, use Japanese mayo which is made exclusively with egg yolks. Adding a touch of lemon brings out a brightness that perfectly elevates the crispy, savory flavor of the freshly fried Chicken Karaage. Simply mix the ingredients and sauce is ready to serve with chicken karaage.
For More Recipes
McDonald’s Style Chicken Nuggets
Recipe Tips
When making chicken karaage, it’s optional to add a bit of lemon juice. I usually squeeze a little over the fried chicken right before eating. This little touch adds brightness and acidity that perfectly balances the rich flavor.
To ensure your chicken has no bald spots, it’s crucial to pack the coating thoroughly. This technique ensures each bite is bursting with crunch. Always shake off any excess before frying to keep it light and crispy.
Maintaining temperature is crucial during frying. If the temperature increases, the chicken will turn out black. But if the temperature drops, chicken would be more oily and the crispy texture will be lost. Ideally, it’s good to have a thermometer to check the temperature.
