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Chicken karaage

An authentic Japanese fried chicken recipe
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4.89/5 (34)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main course
Cuisine: Japanese
Servings: 2 people
Calories: 709kcal
Author: Marc Winer

Ingredients

  • 200 g potato starch
  • 300 g chicken thighs boneless, diced

MARINADE

  • 4 tablespoons sake
  • 1 tablespoon powdered sugar
  • 4 tablespoons dark soy sauce substitute with kikkoman salted soy sauce or tamari sauce
  • 2 tablespoons garlic sliced
  • 1 tablespoon ginger sliced
US Customary - Metric

Procédé

  • Marinate the chicken in the marinade for at least 2 hours, the longer the better.
    300 g chicken thighs, 4 tablespoons sake, 1 tablespoon powdered sugar, 4 tablespoons dark soy sauce, 2 tablespoons garlic, 1 tablespoon ginger
  • On a large plate, mix the chicken pieces with the flour and separate the pieces individually.
    200 g potato starch
  • Heat the oil to between 180 and 196 degrees celcius. Set your griddle to medium-high
  • Fry 3 x for 30 seconds, reserving the chicken pieces for 1 min on absorbent paper in between.

Notes

Double- or triple-frying (depending on the school) is essential to achieve the typical crispness of traditional karaage. In fact, during the short intervals outside the oil, the chicken's internal moisture migrates outwards, moistening the breadcrumbs and making them soft.
Refrying at very high temperatures vaporizes this moisture and resolidifies the breadcrumbs until they are perfectly impermeable.

Nutrition

Serving: 150g | Calories: 709kcal | Féculents: 89g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 283mg | Potassium: 1332mg | Fiber: 6g | Sugar: 8g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
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