Karaage: Japanese Fried Chicken
Karaage is one of Japan’s most popular dishes and a household favorite. The juicy and umami packed chicken is double fried to make it deliciously crispy.
Marinating the chicken in various aromatics and seasonings imparts the chicken with a sweet, salty, and slightly hot flavour, unlike any chicken in the world. A creamy mayonnaise and dash of lemon is the perfect balance and garnish for karaage.
Karaage – Japanese fried chicken
- 2 chicken thighs (500 g)
- 1 tsp salt
- Freshly ground black pepper
- 4 tbsp cornstarch or potato starch
- 4 tbsp all purpose flour
- Neutal-flavoured oil (enough to fill a deep saucepan ½ full)
- Kewpie mayonnaise
How to make karaage
- Cut the chicken into 5 cm pieces and season with salt and pepper.
- Grate the ginger and garlic. Combine with the rest of the marinade.
- Place the chicken and marinade in a ziplock bag and marinade for 1 hour in the refrigerator.
- Heat the oil in a saucepan to 160 ºC.
- Combine the cornstarch and all purpose flour in a bowl.
- Coat the chicken piece by piece and place on a tray.
- Fry the chicken for around 2 minutes till a very light brown. Place on a wire rack.
- Using a fine mesh sieve, clean the oil. Heat the oil to 180 ºC.
- Fry the chicken again for around 1 minute or until golden brown. This will help give a crispy exterior.
- Serve with a side of mayonnaise and a wedge of lemon.
If you don’t have mirin available, check out this list of mirin substitutes.