Japanese Fried Chicken Karaage (Printable Format)
Crispy Japanese chicken thighs marinated in soy and ginger, double-fried for extra crunch.
# Needed Ingredients:
→ Main
01 -
12 ounces boneless, skinless chicken thighs, cut into 2 x 1.5 inch pieces
02 -
1 tablespoon soy sauce
03 -
1 tablespoon sake
04 -
1/2 teaspoon mirin
05 -
2 teaspoons freshly grated ginger with juice
06 -
0.7 ounces cornstarch
07 -
Vegetable oil for deep frying
→ Garnish (optional)
08 -
Shredded lettuce or cabbage
09 -
Parsley sprigs
# Preparation Steps:
01 -
In a mixing bowl or resealable bag, combine chicken thighs, soy sauce, sake, mirin, and grated ginger with juice. Toss thoroughly to coat. Refrigerate for 30 to 60 minutes to infuse flavor.
02 -
Remove the marinated chicken from the liquid and pat each piece dry with paper towels. Dredge each piece evenly in cornstarch until well coated.
03 -
Heat vegetable oil in a deep pan to 320–329°F. Fry chicken pieces in small batches for 3 to 4 minutes, ensuring the surfaces are set but not golden. Transfer to a rack or plate. Rest for 3 to 4 minutes.
04 -
Raise the oil temperature to 374–392°F. Return chicken to the hot oil and fry for 1 to 2 minutes until exterior is golden and crisp. Drain thoroughly on paper towels.
05 -
Arrange hot fried chicken on serving plates with optional shredded lettuce, cabbage, or parsley sprigs as garnish.
# Supplementary Details:
01 -
Double frying delivers a tender, juicy interior with an extra crisp crust. Allow the chicken to rest between fries to preserve juiciness.