Karaage is a Japanese light frying technique that produces extraordinarily juicy and crispy chicken thanks to the marinade and potato starch. Originally from Oita Prefecture, it became popular throughout Japan as a bento and izakaya appetizer. It is a direct competitor to katsu but with a lighter and more flavorful texture.
Japanese
Japanese chicken karaage
Crispy Japanese chicken karaage marinated in soy, ginger and sake.
- Japan
- Main course
- High protein
- easy
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 34 g
- Fiber 0.5 g
- Carbohydrates 22 g
- Fat 22 g
- Sodium 780 mg
Story behind the dish
Preparation
Japanese chicken karaage is a Japanese preparation with easy difficulty. Reserve about 45 minutes in total (30 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g boneless chicken thigh, cubed.
- Have ready: 3 tablespoons of soy sauce.
- Have ready: 2 tablespoons sake or dry white wine.
- Have ready: 1 tablespoon of grated ginger.
- Have ready: 2 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix chicken with soy
Mix chicken with soy, sake, ginger, garlic and salt; Marinate for at least 30 minutes in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Drain the chicken from the marinade and add the beaten egg; mingle…
Drain the chicken from the marinade and add the beaten egg; mix to coat evenly. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Combine flour and potato starch; flour the chicken, shaking the…
Combine flour and potato starch; Dust the chicken with flour, shaking off any excess.
-
Heat oil to 170 C in a deep pot or fryer.
Heat oil to 170 C in a deep pot or fryer.
-
Fry the chicken in small batches for 4-5 minutes until golden and…
Fry the chicken in small batches for 4-5 minutes until golden and crispy on the outside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Drain on absorbent paper and let it rest for 2 minutes before…
Drain on absorbent paper and let rest for 2 minutes before serving. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Serve with lemon yuzu
Serve with yuzu lemon, Kewpie mayonnaise and shichimi to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with chicken skin for extra crunch.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.