Chicken Karaage is the first Japanese dish I attempted to cook in my journey as an apprentice in international cuisine. Mainly because it was one of the easiest and most delicious dishes to make. A simple marinade, a light coating, some oil, and it’s ready to enjoy.
I first discovered it through an episode of a cooking manga (Food Wars). Since then, after several attempts and also tastings in Japan, I can confidently say it’s my favorite fried chicken dish. The crispiness combined with the thighs juiciness, it simply hits the spot ! Hoping it will be the same for you, here’s the recipe:
Ingredients
Meat:
600g boneless chicken thigh (for extra juiciness), but you can use any cut of chicken.
Marinade:
- 3 tablespoon soy sauce
- 2 tablespoon mirin / rice vinegar
- Freshly grated ginger (to taste)
- 1-2 cloves of grated garlic
- Salt & pepper
- Optional: A bit of chili for a spicy kick
Coating:
A mix of flour, potato starch, and/or cornstarch (try different ratios)
Instructions
- Cut/debone the chicken thighs into pieces. About bite-sized. Set aside.
- Prepare the marinade: mix grated ginger and garlic, soy sauce, mirin, and any other ingredient if you want to enhance the marinade (chili, sesame oil, other Japanese liquids).
- Marinate the chicken with its flavorful sauce. Cover the container and let it marinate for several hours (overnight?) or at least 1 hour in the fridge.
- Heat the frying oil before it reaches the smoking point.
- At the same time as step 4, prepare the coating mixture of potato starch - cornstarch - flour and coat your chicken pieces. Make sure the pieces are well covered all over.
- Fry the chicken pieces for 2-3 minutes to give them an initial golden color. Then, a second time to bring the right crispiness for another 2-3 minutes when the oil has reheated. When the edges are nicely golden/browned, it’s ready.
- Plate with the accompaniment of your choice: freshly cut vegetables or pickles, mayonnaise (Kewpie for a lighter touch than our mayo), bread/sandwich.
Ready to enjoy some Karaage ?
Get ready to awaken your senses and transport your taste buds straight to the heart of the Japanese archipelago.
I have no doubt—the simplicity of this recipe is bound to be a success, as long as you’re not allergic to chicken. 😛
Enjoy your meal, and Itadakimasu!