Name: Japanese Fried Chicken (Karaage Chicken)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 350g/12.3oz chicken thigh fillets (, cut into large bite size pieces (Note 1)); 20g/0.7oz corn flour (/ cornstarch); Vegetable oil for deep frying; 1 tbsp soy sauce; 1 tbsp cooking sake; 1/2 tsp mirin ((Note 2)); 2 tsp freshly grated ginger (including juice); Shredded lettuce or cabbage; Sprigs of parsley

1

Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.

2

Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.

3

Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½”.

4

Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.

5

Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.

6

Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.

7

Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.

8

Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).

9

Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.

10

Serve immediately with shredded lettuce and parsley for decoration if using.

Japanese Fried Chicken (Karaage Chicken)

Ingredients

9 Ingredients

Instructions

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