Description
Experience the irresistible crunch and juicy tenderness of authentic Japanese fried chicken, known as Karaage. This recipe features marinated chicken thigh fillets coated in corn starch and fried to golden perfection, resulting in a crispy exterior and succulent interior. Enhanced with traditional seasonings like soy sauce, sake, and mirin, this dish is perfect served with fresh shredded lettuce or cabbage for a delightful contrast.
Ingredients
Scale
Marinade Ingredients
- 500 grams Chicken thigh fillets (skinless)
- 3 tablespoons Soy sauce (Tamari for gluten-free)
- 2 tablespoons Cooking sake (dry sherry or mirin as substitutes)
- 2 tablespoons Mirin (or 1/4 tsp sugar mixed in water)
- 1 tablespoon Freshly grated ginger (optional)
Coating and Frying
- 100 grams Corn flour/cornstarch (plain flour as alternative)
- 1 litre Vegetable oil (canola or peanut oil preferred)
Serving
- 100 grams Shredded lettuce or cabbage (optional, for crunch)
Instructions
- Prepare the Marinade: In a large bowl, combine soy sauce, cooking sake, mirin, and freshly grated ginger. Stir until well mixed to create the flavorful marinade base.
- Marinate the Chicken: Add the chicken thigh fillets to the marinade, ensuring each piece is fully coated. Cover and let marinate in the refrigerator for 45 to 60 minutes to allow flavors to penetrate the meat.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in corn flour or cornstarch to create a crispy crust when fried.
- Heat the Oil: Pour vegetable oil into a deep frying pan or pot and heat to 170-180°C (340-355°F). Use a thermometer if available to maintain the precise temperature for even cooking.
- Fry the Chicken: Carefully place coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for about 5 minutes until golden brown and crisp. Turn as needed for even frying.
- Drain Excess Oil: Use a slotted spoon to remove fried chicken and place on paper towels to drain any excess oil.
- Serve: Plate the crispy fried chicken alongside shredded lettuce or cabbage for a refreshing crunch. Serve immediately for best texture and flavor.
Notes
- For a leaner option, substitute chicken thigh with skinless breast fillets, but note they are less juicy.
- Tamari soy sauce can be used for a gluten-free preparation.
- If mirin is unavailable, substitute with a mixture of 1/4 tsp sugar dissolved in water.
- Maintain oil temperature between 170-180°C for optimal crispiness and to prevent greasy chicken.
- Use a thermometer to monitor oil temperature for consistent results.
- Do not overcrowd the pan during frying to ensure even cooking and crispiness.
- Freshly grated ginger enhances flavor but can be omitted if unavailable.
