An ultimate recipe for karaage that is simple yet crispy and juicy. Packed with secrets from a Japanese chef that anyone can make without failure, without spending too much time. By soaking the chicken in the seasoning liquid and coating it with potato starch in two stages, you'll achieve exquisite karaage that is crispy on the outside and overflowing with juice on the inside. You won't go back to other recipes!
Ingredients
Main Ingredients (Serves 5)
- 200g chicken thigh
- 40g potato starch
- Vegetable oil to taste
Seasonings
- [A] 1 tbsp chicken stock granules
- [A] 1 tbsp dark soy sauce
- [A] 1/2 tbsp sake
Steps
- Cut the chicken thigh along the thinner parts, then cut into bite-sized pieces, slightly larger than one bite (about 40g per piece).
- Place the cut chicken thigh in a bowl, add 1 tbsp chicken stock granules, 1 tbsp dark soy sauce, and 1/2 tbsp sake, and knead well with your hands.
- Cover the chicken tightly with plastic wrap and let it rest for 20 minutes. 【This is the key!】 Using chicken stock granules allows the chicken to absorb the soup, resulting in a juicier finish.
- To the bowl with the chicken that has rested for 20 minutes, add half of the 40g potato starch and knead well with your hands.
- Adjust the amount of potato starch so that it becomes thick when mixed with the remaining seasoning liquid and potato starch, and adheres firmly to the entire chicken.
- Coat the chicken with the remaining potato starch. 【This is the key!】 By creating the coating in these two stages, the moisture from the chicken is prevented from escaping, resulting in a crispy exterior and juicy interior.
- Heat the frying oil (vegetable oil to taste) to 165-170 degrees Celsius.
- Add the chicken to the oil, then increase the heat briefly to raise the oil temperature. 【This is the key!】 Frying at too high a temperature will cause it to burn, so it's better to fry at a lower temperature.
- Fry for about 2 minutes, flipping 2-3 times to ensure even cooking.
- When the frying sound becomes quieter and the bubbles decrease, remove the chicken from the oil and let it rest for 1 minute and 30 seconds to cook through with residual heat.
- While the chicken is resting, reheat the oil over low to medium heat to about 175 degrees Celsius.
- Re-fry the chicken in the heated oil for about a little less than 1 minute. 【This is the key!】 Double frying removes any moisture that has adhered to the surface while it was resting, resulting in a crispier finish.
- Remove the fried karaage from the oil and arrange it on a plate. Eating it while hot allows you to enjoy the crispy outside and juicy inside.
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