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Authentic Japanese Chicken Karaage (Crispy Japanese Fried Chicken) Recipe

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4.3 from 9 reviews

Authentic Chicken Karaage is a Japanese-style crispy fried chicken made with marinated boneless chicken thighs coated in a light batter and double-fried to achieve a perfect crunchy texture and juicy interior. The marinade features a blend of ginger, garlic, apple, sake, mayonnaise, and seasonings, delivering a savory and subtly sweet flavor. This recipe includes a unique ‘hailstone effect’ coating using potato starch, resulting in an extra-crispy crust.

  • Total Time: 55 minutes
  • Yield: 3 servings

Ingredients

Chicken and Marinade

  • 350 g boneless chicken thigh (skin-on, cut into 30-40g pieces)
  • ½ tsp salt
  • 1 ½ tbsp ginger root (grated)
  • 1 tbsp garlic (grated)
  • ½ tbsp apple (grated)
  • 1 tbsp sake
  • 1 tsp Japanese mayonnaise
  • 1 tsp toasted sesame oil
  • 1 tsp shiro dashi (or light soy sauce as alternative)
  • ½ tsp Chinese-style chicken bouillon powder
  • ⅛ tsp ground white pepper
  • 1 tbsp all-purpose flour
  • 1 tbsp tapioca starch (or potato starch/corn starch for marinade coating)

Hailstone Coating

  • 4 tbsp potato starch (katakuriko) (optional for hailstone effect)
  • 2 tsp water (optional for hailstone effect)

Instructions

  1. Prepare Chicken: Pat the chicken thighs dry with a paper towel and thoroughly pierce both sides with a fork to help the marinade penetrate.
  2. Cut and Salt: Cut chicken into 30-40g pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage gently to evenly season.
  3. Mix Marinade: Add grated ginger, garlic, apple, sake, Japanese mayonnaise, toasted sesame oil, shiro dashi, chicken bouillon powder, and ground white pepper. Mix thoroughly to coat the chicken evenly.
  4. Add Flour and Starch: Add 1 tbsp all-purpose flour and 1 tbsp tapioca starch to the bowl and mix until the chicken pieces are evenly coated.
  5. Marinate: Cover the bowl and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to meld.
  6. Prepare Hailstone Coating: Preheat oil to 160°C (320°F). On a plate, mix 4 tbsp potato starch with 2 tsp water using chopsticks or a fork to create clumpy starch clusters for the hailstone effect coating.
  7. Coat Chicken: Remove chicken from fridge and lightly coat each piece with the clumpy potato starch mixture for extra crispiness.
  8. First Fry: Deep fry the chicken pieces in preheated oil at 160°C (320°F) for 3 minutes. Avoid handling them in the first minute, then turn occasionally for even cooking.
  9. Rest and Heat Oil: Remove chicken and set on a wire rack to rest for 3 minutes; the chicken will continue cooking with residual heat. Meanwhile, increase oil temperature to 180-190°C (356-374°F).
  10. Second Fry: Return the rested chicken to the hotter oil and fry for an additional 30 seconds to 1 minute or until golden brown all over.
  11. Drain Excess Oil: Transfer the fried chicken to a wire rack to drain any excess oil.
  12. Serve: Serve your crispy chicken karaage hot, ideally with a slice of lemon to brighten the flavors.

Notes

  • For the best texture, use skin-on chicken thighs cut into evenly sized pieces.
  • The double frying technique ensures a crispy exterior while keeping the meat juicy.
  • The hailstone effect using potato starch and water creates a unique clumpy coating for extra crunch.
  • If unavailable, shiro dashi can be substituted with light soy sauce, but flavor will vary slightly.
  • You can store leftover karaage in the refrigerator and reheat in an oven or air fryer to maintain crispiness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://monicarecipes.com/authentic-japanese-chicken-karaage-crispy-japanese-fried-chicken-recipe/