Chicken Karaage

Name: Chicken Karaage
Prep time: 50 min
Cook time: 15 min
Yield: 2 to 3 servings
Cuisine: Japanese Menu
Ingredients: Chicken Thighs — 600 g; Salt — To taste; Black Pepper — To taste; Garlic — 2 cloves; Ginger — 10 g; Soy Sauce — 2 tbsp; Sake — 2 tbsp; Sesame Oil — 1 tsp; Egg — 1 large; Cornflour — 70 g; All-Purpose Flour — 70 g

This authentic Japanese Karaage features succulent, juicy chicken thighs with a signature golden-brown, super crispy coating that stays crunchy for longer. Marinated in a flavourful blend of ginger, garlic, soy sauce, and sake, this deep-fried delicacy is double-fried to perfection to ensure the ultimate textural contrast between the incredibly crispy exterior and the tender, moist interior, making it a crowd-pleasing, irresistible appetiser or main.

Cuisines

Cooking Instructions

Preparation: 50 minutes
Cooking: 15 minutes

Servings: 2 to 3

Notes:

Using chicken thigh meat with the skin on is essential for the best results; the skin renders and provides an extra layer of crispiness, while the thigh meat remains the juiciest part of the chicken.

Deboning the chicken carefully and cutting it into uniform, 30g bite-sized pieces ensures that all the chicken cooks evenly, which is crucial for achieving consistent texture and flavour.

The double-frying method is the secret to perfect Karaage; the first fry cooks the chicken through at a lower temperature, while the second quick, high-heat fry crisps the coating and adds a beautiful golden-brown colour.

Adding a beaten egg to the marinated chicken before coating it with the cornflour and all-purpose flour mixture creates an effective barrier, keeping the crispy coating intact and preventing it from becoming soggy.

After the first fry, allow the chicken to rest for 4 minutes before the second fry; this crucial resting period allows residual heat to finish cooking the inside gently, ensuring the meat stays incredibly tender and moist.

Prepare Chicken
Debone the chicken thigh, remove excess fat, and cut into uniform 30g bite-sized pieces, then pat them dry thoroughly with paper towels.

Marinate
Season the chicken with salt and black pepper, then massage in grated garlic, grated ginger, soy sauce, sake, and sesame oil, allowing it to rest for 20 to 30 minutes at room temperature.

Coat
Mix the cornflour and all-purpose flour, beat an egg into the chicken, then coat each piece individually in the flour mixture, shaking off any excess powder before letting it rest for a few minutes.

First Fry
Heat the oil to 170 C and deep-fry the chicken in two batches for 4 minutes each, then remove and let the chicken rest for 4 minutes to cook through.

Second Fry
Increase the oil temperature to 180 C, return all chicken pieces to the oil for 1 minute until deeply golden brown, drain thoroughly, and serve with lemon and mayonnaise.